"Cooking is Love you can Taste"

Beef Short Rib Rendang

You can’t go wrong with a good curry. In my last post I shared a lovely cauliflower curry and thought why not, for the following few posts, I share with you all some of my favorite curry recipes that I make for the hubby and friends. Curries are so full of flavor and warmth with a hint of spiciness to tickle your tastebuds. One thing I learned from curries is that it doesn’t need to burn your taste buds away to be good and the amazing thing is combining certain spices at certain times gives different tastes to the meal. This Rendang is one of those dishes with a hint of coconut and chili that brings sweet, salty and tangy all together in bite. I like to use short rib for the rendang to give it a richness but you can use any other beef cut. Serve it with some cooked rice and roti to scoop up the sauce and a chutney for some added sweetness, but you can have any side you like with your curry.

Ingredients

  • Spice paste:
  • 2 Chilis, chopped in chunks
  • 1 Onion, quartered
  • 3 Garlic, halved
  • 1 Lemongrass, white part only chopped in chunks OR
  • 1 tsp dried lemongrass
  • 1 tbs Ginger, chopped
  • 1 tbs Oil
  • Curry
  • 900-1kg Beef Short Rib
  • 1 tbs Oil
  • 1 Cinnamon Stick
  • 1 Star Anise
  • Pinch of Cloves
  • 2 Cardamom pods, bruised
  • 1 tsp Lemongrass, dried
  • 1 Can Coconut Milk
  • 2 tsp Tamarind Paste
  • 2-4 Kaffir Lime leaves
  • 1/4 cup Coconut, desiccated
  • 1 tsp Palm Sugar or Brown Sugar
  • 1 tsp Sea Salt
  • 1/2 tsp White Pepper

Method

  1. Place all the spice paste ingredients in a blender and blend until it is a nice smooth paste. Set aside
  2. Warm a large ovenproof pot and add the oil. Brown the short rib well and set aside.
  3. Now add the spice paste to the pot and cook until fragrant and browned. It takes about 3 minutes.
  4. Add the Cinnamon, Star Anise, Cardamom, Lemongrass and cloves and stir for 1 minute.
  5. Add the Tamarind, Sugar and Coconut and stir for another 1-2 minutes before adding the short rib and the rest of the ingredients. Stir through.
  6. Put a lid on and cook slow on the stove top or alternatively in a preheated 180 degree oven for 2 1/2 hours.
  7. Test the meat to see if it is tender then remove the lid and cook further for 30 minutes to thicken the sauce.
  8. Remove from oven and serve with your favorite side.
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