Beef rendang

Beef rendang

main courses | serves 8

This rich, fragrant Malay stew is easy to make perfect for a midweek meal. If you can find a block of coconut paste, add a little during cooking for extra flavour.

1. In a food processor, blitz the shallots, garlic, long red chillies, both turmerics, ginger, galangal and tamarind until it forms a rough paste.
2. Heat the vegetable oil in a large pan over a medium heat. Stir in the paste and the lemongrass and kaffir lime leaves, season with salt and pepper, and cook for 5 minutes.
3. Add the beef pieces and cook for 10 minutes, or until they begin to brown, stirring to make sure the meat is coated in the paste.
4. Stir in the coconut milk, pop on the lid, and simmer over a low heat for 11 hours, or until the meat is tender and the sauce has thickened.
5. Serve with boiled rice and fried crispy shallots, the red chilli slices scattered over the top.


Recipe Andy Harris
Photo David Loftus

from Issue 46


20 small red shallots, thinly sliced
6 garlic cloves, peeled
8 long, fresh red chillies, deseeded
1 tbsp ground turmeric
15g fresh turmeric, peeled and roughly chopped
40g fresh ginger, peeled and roughly chopped
15g fresh galangal, peeled and roughly chopped
30g tamarind paste
4 tbsp vegetable oil
2 lemongrass stalks, tough outer leaves removed, roughly chopped
4 kaffir lime leaves, roughly torn
1kg beef topside, trimmed and cut into 4cm pieces
500ml coconut milk
Boiled rice, to serve
Fried crispy shallots, to serve
1 small red chilli, deseeded and thinly sliced, to serve

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