Beef Rendang
Here is a Beef Rendang Curry Receipe that we at The Origin of Taste like to use.
Equipment
- 1 Slow Cooker or Pressure Cooker
Ingredients
- 1 jar The Origin of Taste Rendang Paste (or amount to taste) or amount to taste
- 1 – 1.2 kgs Beef Brisket or swap with protein of your choice
- 2 cups Jasmine Rice
- 4 tbsp Vegetable Oil
- 600 ml Coconut Cream
- 200 ml Stock or 1 tbsp of vegetable stock powder in 200ml of water
- 1 stalk Lemongrass smashed
- 4 Makrut lime leaves
- Optional Extras for Garnish to really get it happening
- Coriander as you like it
- Chopped fresh Chilli if you like it hot
- Crispy Fried Shallots
Instructions
- Wash rice thoroughly before cooking
- Slice Beef Brisket into big chunks
- Heat a deep pan or pot on a medium/high heat, add oil and then beef
- Seal beef until it gets some colour
- Add “The Origin of Taste – Rendang Paste” and sauté for until fragrant
- Add coconut cream and stock, smashed Lemongrass and Makrut Lime leaves
- Allow it to come up to a gentle simmer for about 5 minutes
- Slow Cooker Option
- Pour everything into the Slow Cooker and cook for at least 4 hours (or until your beef is tender)
- Pressure Cooker
- Pour everything into the Pressure Cooker and cook for 40 minutes
- Once finished in the Slow / Pressure Cooker, return Beef Rendang to a deep pan or pot
- Cook on a low/medium heat until the liquid evaporates leaving you with a thick curry (please be careful not to let it burn)
- Serve curry onto a plate with steamed Jasmine Rice
- Garnish with coriander leaves, chopped fresh chillies, and crispy fried shallots to taste
- Before eating, take photo and share!!!
- Bon Appetit!!