Beef Rendang

This beef rendang recipe can be prepped and in the oven in minutes with the Spice Girl Malaysian Rendang Curry Kit.  The kit products a mild to medium curry - add chillies if you would like it hotter!  We have used potatoes but you could of course use any vegetables you like. 

Serves 4 - 6

Ingredients:

Oil, for frying
400g - 600g diced stewing beef
350g - 450g potatoes cut into chunks the same size as the beef
400ml tin of coconut milk
Chillies, optional
Spice Girl Beef Rendang Curry Kit
Coriander, for garnish

 

Method:

1. Heat the oven to 170 fan
2. Heat a pan with a little oil. When the oil is hot, tip in the dry spice blend and fry for a minute or so.  Add some fresh chillies here if you would like this curry to be hotter.
3. Add the beef and mix so the meat is coated in the spices. Then add the rendang paste and mix again.
4. Add the coconut milk and stir well
5. Put the lid on a put into the oven for 30 minutes.
6. After 30 minutes, remove from the oven and add the potato chunks.  Mix and replace the lid and return to the oven.
7. Cook for another 45-60 mins.  The beef should be very tender.  The cooking times can really vary according to the size of the beef and the quirkiness of your oven so check this after 45 minutes to see how it's all looking.  But it will likely take at least an hour and possibly as long as an hour and a half, but keep checking as you don't want it to dry out.
8. If at any point it's looking too dry, add a little stock or boiling water.  If it looks like the sauce needs to be reduced, take the lid off for the last 20-30 minutes cooking time.  Make the day ahead if you can!  See our top tips below.
9. Finish with some chopped coriander and perhaps a handful of spinach to add some greenery.  And check the seasoning although we found that we did not need to add any salt.

Cooking your Beef Curry the day before - our top tips

1. We suggest cooking your curry the day before you would like to eat it.  This is not essential, but somehow the flavours have properly mingled and the depth of flavour is incredible.  There are a few top tips to cooking your beef curry the day before:

   Although we say that the meat should be very soft and tender in the method, if you are going to reheat the next day, you should make sure that it is JUST ready or even could do with a TINY bit more cooking.   Heating it up on the day you are going to eat it will finish off the cooking process completely.

   Make sure there is enough liquid to cope with a reheat. If it's looking very dry when you go to reheat, perhaps add 100ml of beef stock to allow it to stay moist whilst cooking.  Or if you think it's too 'saucy', leave the lid off for some of the time to reduce the sauce.

   Add any final touches to your curry after you have reheated on the day of eating - i.e if you are adding any additional greenery like spinach or garnishing with coriander.

   Check your seasoning again before serving.