Beef Rendang from Neil Perry’s Good Food
On my first outing with my new friend Carlo late last year, we had a lunchtime work week picnic. It was a beautiful day, and it was my first taste of the traditional Malaysian dish Nasi Lemak, served with a gorgeous beef rendang. I asked Carlo where he got his recipe, expecting a wonderfully complicated and difficult process, but he surprised me when he said, Neil Perry’s book “Good Food”. Yippee! I had that book, and had honestly never really paid much attention to it.
I’ve always wanted to make my own curry pastes from scratch but have always been somewhat intimidated by the process, even though it’s relatively easy.
This recipe, is actually really, really simple, using easily available ingredients. An excellent introduction to making your own curry pastes.
Rendang of beef by Neil Perry
- 800g beef, cubed [the original recipe calls for topside, but use casserole beef)
- 150g rendang curry paste
- 600ml Coconut milk (I used light)
- 1.5 tablespoons tamarind paste
- 6 kaffir lime leaves, crushed
- 1.5 tablespoons grated palm sugar
For curry paste
- 15g shrimp paste
- 1 red onion, roughly chopped
- 5g fresh turmeric, grated or 1 tsp ground turmeric
- Finely grated zest of 1 kaffir lime (I used normal lime)
- 40g ginger, peeled and finely chopped
- 40g galangal, peeled and finely chopped
- 1 lemongrass stem, white part only chopped
- 12 long red chillies, seeds removed and chopped
- 8 garlic cloves chopped
For curry paste
Wrap shrimp paste in foil, and roast for about 10 minutes in a medium oven until fragrant.
Blend all ingredients until a smooth paste is formed
Heat a large pan or wok then add curry paste and fry for around 3 minutes until fragrant.
Add the beef, coconut milk, tamarind, and kaffir lime leaves.
Simmer uncovered, stirring frequently so the coconut milk doesn’t stick for 1- 1.5 hours until meat is tender and gravy has thickened.
Add palm sugar and salt to taste
Serve with Nasi Lemak or just steamed rice