Stick a big bowl of this aromatic beef rendang from Ryan Mather of Kahuna Restaurant in Newquay in the centre of the table for your next informal family feast
www.kahunarestaurant.co.uk
Serves 4-6
- Beef shin 1kg
For the spice paste:
- Ground turmeric ½ tsp
- Ground coriander 1 tbsp
- Ground cumin 1 tbsp
- Kashmiri chilli powder 1-2 tbsp
- Shrimp paste 1 tsp
- Fish sauce 2 tbsp
- Lemongrass stems 1 bunch, finely chopped
- Kaffir lime leaves 10, finely chopped
- Garlic 5 cloves, finely chopped
- Shallots 4, finely chopped
- Galangal/Thai ginger 1 thumbsized piece, finely chopped
- Coconut or vegetable oil for frying
- Coconut milk 1 ltr
- Beef stock 300ml
- Palm sugar 1-2 tsp, grated
- Sea salt and ground pepper to taste
- For the spice paste: blend together the turmeric, coriander, cumin, chilli powder, shrimp paste, fish sauce, lemongrass, lime leaves, garlic, shallots and ginger.
- Dice the beef into cubes and marinate in the spice mix for 2–24 hours.
- Heat a good amount of vegetable or coconut oil in a heavy bottomed pan until it is bubbling. Add the beef and fry for 3–5 minutes.
- Add in the coconut milk, beef stock, palm sugar and season with salt and pepper.
- Cook on a low heat for 2–5 hours, stirring occasionally.
- When the beef is tender and falling apart, and the consistency of the sauce is thick, then you know it’s ready.
- Serve the rendang with jasmine rice.
You will need
- Beef shin 1kg
For the spice paste:
- Ground turmeric ½ tsp
- Ground coriander 1 tbsp
- Ground cumin 1 tbsp
- Kashmiri chilli powder 1-2 tbsp
- Shrimp paste 1 tsp
- Fish sauce 2 tbsp
- Lemongrass stems 1 bunch, finely chopped
- Kaffir lime leaves 10, finely chopped
- Garlic 5 cloves, finely chopped
- Shallots 4, finely chopped
- Galangal/Thai ginger 1 thumbsized piece, finely chopped
- Coconut or vegetable oil for frying
- Coconut milk 1 ltr
- Beef stock 300ml
- Palm sugar 1-2 tsp, grated
- Sea salt and ground pepper to taste
Method
- For the spice paste: blend together the turmeric, coriander, cumin, chilli powder, shrimp paste, fish sauce, lemongrass, lime leaves, garlic, shallots and ginger.
- Dice the beef into cubes and marinate in the spice mix for 2–24 hours.
- Heat a good amount of vegetable or coconut oil in a heavy bottomed pan until it is bubbling. Add the beef and fry for 3–5 minutes.
- Add in the coconut milk, beef stock, palm sugar and season with salt and pepper.
- Cook on a low heat for 2–5 hours, stirring occasionally.
- When the beef is tender and falling apart, and the consistency of the sauce is thick, then you know it’s ready.
- Serve the rendang with jasmine rice.
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