Beef Rendang
Yield: 4
Rich, slow-cooked and deeply comforting, this beef rendang brings together tender Farm 88 chuck steak and Ayam’s coconut cream and rendang paste for a curry layered with spice, toasted coconut and aromatic flavours. Simmered until the beef is fork-tender, it’s a hearty curry best enjoyed with rice.
Ingredients
Instructions
- Place Chillies into a bowl and cover with boiling water. Set aside to soften.
- Place Coconut into a dry frypan and toast over low heat until golden. Remove from the pan and set aside.
- Dice the Farm 88 Chuck Steak into 2 cm chunks and place in a bowl with Sugar, Tamarind Puree and 1 teaspoon Salt. Mix together and add to a frypan with extra virgin olive oil and cook until caramelised.
- Place the Onions, Jalapenos, dried Chillies, Ginger, 2 slices Galangal, Garlic and 2 heaped tablespoons toasted Coconut into a Braun Chopper and blend to a smooth paste. Set aside.
- Add the paste to the same pan used to cook the beef until darkened, then add the beef back to the pan and cook for a few minutes.
- Add Palm Sugar, Ayam Dark Soy Sauce, Lemongrass, Lime Leaves, remaining 1 slice of Galangal, Turmeric, 1 teaspoon Salt and Pepper and cook until fragrant.
- Add Beef, toasted Coconut and all of the Ayam Lite Coconut Cream and stir until Beef is coated. For a bit of extra flavour, add a tablespoon of Ayam Randang paste.
- Cover the frypan with a lid and simmer for about 2 hours until the beef is tender. Alternatively, heat a pressure cooker on sauté setting, add oil and cook the beef at high pressure for about 25 minutes.
- Serve with rice of your choice.
