Ingredients (serves 6)
- 1.5kg(3lb)beef roast or chuck steak
- 2 medium onions, roughly chopped or 3 tablespoons of ‘Country Style Roasted Onion’ Dip Mix
- 1 2/3 cups (410 ml/13 fl oz) coconut milk
- 2 – 3 tablespoons of ‘Indonesian Rendang’ Spice Blend
- 4 strips of lemon zest (rind)
- 1 tablespoon lemon juice
- 2 teaspoons soft brown sugar
- 2 medium onions, roughly chopped or 3 tablespoons of ‘Country Style Roasted Onion’ Dip Mix
- 1 2/3 cups (410 ml/13 fl oz) coconut milk
- 2 – 3 tablespoons of ‘Indonesian Rendang’ Spice Blend
- 4 strips of lemon zest (rind)
- 1 tablespoon lemon juice
- 2 teaspoons soft brown sugar
Method
Trim the meat of any fat and sinew, and cut it evenly into small (3 cm or 1 1/2 inch) cubes. Chop onion until almost a paste, adding water if necessary.
Bring coconut milk to almost a boil in a large pan, reduce to moderate and cook, stirring occasionally until the milk has reduced to half and the oil has separated out. Do not allow the milk to brown. Add the ‘Indonesian Rendang’ Spice Blend and stir for one minute. Add meat and cook for two minutes until it changes colour. Add the onion or ‘Country Style Roasted Onion’ Dip Mix, lemon zest, lemon juice and brown sugar. Cook over moderate heat for approximately two hours, or until liquid is reduced and mixture is quite thick. Stir frequently to prevent catching on the bottom of the pan.
Continue cooking until the oil from the coconut milk begins to emerge again, letting the curry develop colour and flavour. The dish needs constant attention at this stage to prevent it from burning. The curry is cooked when it is brown and dry.
NOTE: like most curries, this one benefits from being made ahead of time to allow the flavours to mature. Prepare 2 to 3 days in advance and store, covered, in the refrigerator. Reheat over low heat. The curry can also be completely cooled in the refrigerator and then frozen for one month. Variation: Spoon beef rending into pappadums and serve as a canapé or substantial entree!
Bring coconut milk to almost a boil in a large pan, reduce to moderate and cook, stirring occasionally until the milk has reduced to half and the oil has separated out. Do not allow the milk to brown. Add the ‘Indonesian Rendang’ Spice Blend and stir for one minute. Add meat and cook for two minutes until it changes colour. Add the onion or ‘Country Style Roasted Onion’ Dip Mix, lemon zest, lemon juice and brown sugar. Cook over moderate heat for approximately two hours, or until liquid is reduced and mixture is quite thick. Stir frequently to prevent catching on the bottom of the pan.
Continue cooking until the oil from the coconut milk begins to emerge again, letting the curry develop colour and flavour. The dish needs constant attention at this stage to prevent it from burning. The curry is cooked when it is brown and dry.
NOTE: like most curries, this one benefits from being made ahead of time to allow the flavours to mature. Prepare 2 to 3 days in advance and store, covered, in the refrigerator. Reheat over low heat. The curry can also be completely cooled in the refrigerator and then frozen for one month. Variation: Spoon beef rending into pappadums and serve as a canapé or substantial entree!
