Slow Cooked Beef Rendang

Slow Cooked Beef Rendang

Bring slow cooked beef rendang to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Brown Ale when the food is ready.

Ingredients

Serves 4

• 800 g braising beef, cubed

• 400 ml coconut milk

• 1 onion

• 4 garlic cloves

• 30 g ginger

• 2 red chillies

• 2 lemongrass stalks, tender centres

• 2 tsp ground coriander

• 1 tsp turmeric

• 2 tbsp oil

• 1 tbsp brown sugar

• 1 tbsp tamarind paste

• 250 g jasmine rice

Instructions

1. Blend onion, garlic, ginger, chillies and lemongrass with 3 tbsp water to a paste.

2. Heat oil in a heavy casserole and cook paste for 8 minutes, stirring. Add coriander, turmeric and beef and stir for 3 minutes.

3. Add coconut milk, sugar, tamarind and 200 ml water. Simmer partly covered for 2 1/2–3 hours until beef is tender, stirring regularly and adding water if needed.

4. Uncover and cook for 20–30 minutes, stirring frequently until sauce clings to the beef without burning. Cook rice following packet and serve together.

Serving Suggestions

Divide between warmed plates or bowls and serve with the accompaniments prepared in the method. The recipe makes a complete main course for the stated number of people.

Pairing Tips

Start with Brown Ale. Nutty, gently caramelised malt picks up roasted flavours and warm spices without the sharpness of a heavily hopped beer. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.