Slow Cooked Beef Malay Rendang
Make this recipe to feed your friends and family for a comforting, home-cooked meal.
Serves: 2 - 3/4 - 6 Ready in: 2 - 2 1/2 hours
Introduction
Our Malay Rendang Curry Pack is a combination of Malay ingredients and Indian spices with creamed coconut and tomatoes. This is a thick, flavourful curry with a zesty edge from lime leaves and lemongrass.
It's perfect with slow-cooked beef - braising or stewing steak cooked for a long time is ideal.
Ingredients
| Serves 2 - 3 | Serves 4 - 6 |
| Malay Rendang Curry Pack (Serves 2 - 3) | Malay Rendang Curry Pack (Serves 4 - 6) |
| 175ml water | 300ml water |
| 100g Tinned Tomatoes | 200g (1/2 tin) Tinned Tomatoes |
| 30g Creamed Coconut | 60g Creamed Coconut |
| 1/2 tsp sugar | 1 tsp sugar |
| 500g stewing steak | 1kg stewing steak |
| Coriander to garnish | Coriander to garnish |
| 2 boiled eggs (quartered) | 4 boiled eggs (quartered) |
| Salt to taste | Salt to taste |
Instructions
- Empty the Malay Rendang Pack into a pan and toast the spices on a low/medium heat for 5 minutes.
- Add the water, creamed coconut and chopped tomatoes. Gently simmer until the coconut dissolves.
- Add the steak, mix well, cover and cook on a low heat for 1.5 - 2 hours.
- Add the sugar and adjust salt to taste. Remove the lid completely and simmer for 10-15 minutes to reduce the sauce.
- Boil the eggs and cut them into quarters. Add on top of the curry as a garnish. Ready to serve, enjoy!
