Ladybirds Beef Rendang

Source : Place The Onions Garlic Ginger Tumric The Chilies Lemon Grass Curry Powder Shrimp Paste And The Salt In To A Blender And Blitz Until Well ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : August 13, 2021

Step:

  1. Place the onions , garlic , ginger , tumric , the chilies , lemon grass , curry powder , shrimp paste and the salt in to a blender and blitz until well combined and you have a paste , add a few drizzles of water as you go just to bring it together as a paste . This is the curry paste base .

  2. Place prepared curry paste into a large wide based pot/saucepan , on high heat on the stove , and fry for about 2-3 minutes to release the flavours .

  3. Then add the diced topside , brown sugar , lime leaves , coconut and stir to combine all , then add the water and the coconut cream and stir well to combine all

  4. Once combined , bring to boil , then turn down to low heat , cover and cook for about one and a half to two hours or until the beef is cooked through and beautifully tender . Serve hot , on a mound of steamed rice and sides of your choice . Goes well with a light cucumber salad Enjoy :-) .

  5. Note : after a couple hours simmering the beef mix maybe a little frame reduced , if so add 2 tablespoons of sweet soy sauce and stir through .


Ingredients

  1. 1 red onion - finely diced
  2. 6 clove garlic - finely diced
  3. 1 piece ginger - about 20cm piece - finely diced or grated
  4. 1 pints root tumric - grated
  5. 6 -8 red chilies - finely diced
  6. 1 stalk lemon grass - white bit only - finely diced
  7. 2 tbsp malasian curry powder
  8. 1 tbsp shrimp paste
  9. 2 tbsp salt
  10. 1 kg topside - cut into large chunks
  11. 2 tbsp brown sugar
  12. 5 fresh lime leaves
  13. 100 grams desicrated coconut - toasted
  14. 450 ml water
  15. 270 ml coconut cream
  16. 2 tbsp sweet soy sauce

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