Jo Pratt's Beef Rendang
Over a year ago
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Ingredients
- 6 shallots roughly chopped
- 4 cloves of garlic, peeled and chopped
- 4cm piece of root ginger, peeled and roughly chopped
- 4-5 long red chillies, deseeded and roughly chopped
- 2tsp galangal (if available, if not, ass a bit more ginger)
- 1 stalk lemongrass, roughly chopped
- 1 ½tsp ground tumeric
- 4 x 400ml cans coconut milk
- 1.5kg stewing/casserole beef
- 2 kaffir lime leaves (fresh or dried), chopped/crushed
- Thai rice to serve
Accompaniment
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Method
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1. Place the roughly chopped shallots, garlic, ginger, chillies, galangal (if using), lemongrass, turmeric and 2tsp of salt in a blender or food processor and add approximately 100ml of the coconut. Blitz to a smooth paste.
2. Place in a large saucepan or a large wok. Add the beef, the kaffir lime leaves and the remaining coconut milk, adding water if the liquid doesn't quite cover the meat. Stir well and bring to a simmer.
3. Leave to gently bubble away for 21/2-3 hours, stirring occasionally. By now the coconut milk will have reduced and the curry will be fairly thick.
4. If you are making this ahead of time, stop at this stage and finish off later.
5. If the curry isn't already in a wok, transfer to one, and continue to cook for a further 30 minutes or so stirring occasionally until the oil from the coconut milk starts to come to the surface.
6. Serve the beef rendang hot with plenty of Thai rice and the tomato and coriander salsa.
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