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This was a recipe requested by my son after tasting the Beef Rendang at Maha Bunny Restaurant in Bali. He tried Beef Rendang from two other places but they were spicy for him while the one at Maha was mild.
In this recipe I actually used a little hack I love and picked up in Bali in a cooking class we did there. Instead of crushing your lemongrass stalks, blitzing them or cutting them up, you tie the lemongrass stalk in a tight knot! This bruises it and breaks the fibres so that the flavour of the lemongrass goes into your dish, but then at the end you remove the stalks like you would a bay leaf. They will be perfectly intact and you won’t end up with any little bits of lemongrass fibres in your dish, love it!
This recipe might not be super authentic but it is an attempt to recreate the Beef Rendang my son loved in Bali. You can choose to leave in the chilli seeds for some heat or add even more chilli if you like. Serve this Beef Rendang on its own or over Cauliflower Rice!
Beef Rendang
Ingredients
- 1 kg chuck or gravy beef, large dice
- 1 onion, roughly chopped
- 10 whole cloves
- 2 cinnamon sticks
- 4 tsp coriander seeds
- 4 tsp fennel seeds
- 4 tsp cumin seeds
- 4 garlic cloves
- 4 cm piece fresh ginger
- 1 tsp ground turmeric
- 1 long red chilli, deseeded
- 2 tbsp mild coconut oil
- 4 stalks lemongrass
- 1 cup desiccated coconut
- 800 ml coconut cream
- salt
Instructions
- Grind fennel, cumin, coriander, turmeric, cloves, chilli, onion, garlic and ginger in a mortar and pestle into a paste or blitz in a food processor. Mix paste together with beef and if possible marinate a few hours in the fridge.
- Heat 2 tbsp coconut oil in a large pot or wok. Add meat and paste and cook stirring frequently until paste is fragrant. Tie each lemongrass stalk into a tight knot and add into the pot along with coconut cream, desiccated coconut and cinnamon sticks. Season well with salt.
- Bring to the boil and then reduce heat and simmer for 1 -1 1/2 hours until sauce is reduced and meat is tender. Remove from heat and discard lemongrass and cinnamon sticks. Add more salt if necessary and a squeeze of lemon juice. Serve as is or over cauliflower rice.
Notes
Nutrition
That looks fabulous Nicki, can’t wait to try it
Thanks! My son really loves this one which is the ultimate tick of approval in my book!
Looks tasty
Love this.Very helpful.Keep up the good work!!