Spicy Coconut Braised Beef (Rendang)
This is the recipe I used to create the beef in crispy wanton cups for the fund raiser for Ronald McDonald House in Auckland, 2013. It is a great and versatile recipe as it is even more delicious the next day meaning you can keep it and reheat - serve as a starter; or as a main. You can make it as spicy or as mild as you prefer by adjusting the type of chilli you use and also the amount of smoked paprika. I hope you enjoy as much as we did. (serves 4 as a main course)
Ingredients
- 2 Chillies chopped (smaller they are the hotter they are so you can choose!)
- 3 Garlic cloves peeled and chopped
- 1 knob of ginger roughly chopped
- 1 Tbs smoked paprika
- 2 lemongrass stems chopped
- 2 limes juice and zest
- 2 Tbs grapeseed oil
- 1 kilo cross cut beef or chuck steak - cut into cubes
- 1 can coconut milk approx 2 cups
- salt and pepper
Instructions
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Place the first 6 ingredients into a food processor or into a pestle and mortar. Crush/Process until well combined.
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Heat the oil in the bottom of a heavy based pan (or in a pressure cooker).
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On a low heat, add the spice paste and cook for a couple of minutes until fragrant.
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Add the cubed beef and cook to brown the cubes and to combine with the sauce.
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Pour in the coconut milk.
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If you are using a
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pressure cooker
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you now put on the lid and bring to pressure over high heat. Then reduce the heat and allow to cook for 45 mins to 1 hour. Allow the pressure cooker to cool and release the pressure. Remove the lid and cook at a simmer to thicken slightly. You can use forks to pull the meat apart - this will be perfect if you serve in wanton cups. You can also serve with fragrant rice as a main course.
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If you are using a
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regular stove top
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Season to taste.
Hi Vanessa,
I just wanted to let you know how great the recipe was. I cooked it initially as a stand alone curry and served it with basmati rice. The next night we served it rolled up in a thin naan/roti with mango chutney amazing amazing thank you , Kim
Hi Kim – I am so glad you cooked this and enjoyed it so much 🙂
How do you suggest cooking if not using a pressure cooker & for how long ?
Hi Sarah
You pop your oven to about 150C and put all ingredients into a deep baking pan and cover with foil. Braise until meat is very tender, 5–6 hours.