Ingredients
Toasted coconut
- 100 g dessicated coconut, toasted over low heat in frypan on stovetop, stirring carefully until very dark golden brown (but not burnt!) Tip into small bowl, set aside.
Dry Spices
- 1 star anise
- 1 cinnamon quill
- 2 cardamom pods, green
- 1 heaped tsp coriander seeds
- 1 heaped tsp cumin seeds
- 3 whole cloves
- 6 whole dried red chillies, (or to taste)
- 1 tsp black peppercorns
- 1/2 tsp grated nutmeg
- 1 pinch allspice or mace, ground (optional, but nice!)
- salt, to taste
Fresh Spice Paste
- 2 onions, peeled and quartered
- 4 French Shallots, peeled and halved if large
- 4 cloves garlic, peeled
- 4 candlenuts
- 2 fresh long red chillies, halved (deseeded, if you want less heat)
- 2 small birdseye red chillies, (Optional- only if you really like it hot!)
- 5 centimetre length fresh ginger, peeled and cut into slices
- 2 stalks Lemongrass, white part only, chopped into 5cm lengths
- 5 centimetre length fresh galangal, peeled and cut into slices
- 50 gram water
Beef Curry
- 1 kg stewing steak (gravy, chuck, casserole), cut into 2.5cm cubes
- 3 Kaffir lime leaves, whole
- 2 tsp tamarind paste
- 2 tbsp kecap manis, (Indonesian sweet soy sauce)
- 250 grams coconut cream
- 250 grams water, (Add up to 1 more cup if needed)
- 2 tbsp peanut oil
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
- Place all Dry Spices ingredients into mixing bowl and dry roast 3 min/ 120°C/ Speed 1 until aromatic. Allow to cool slightly.
- With MC in place, grind spices for 15 sec/ Speed 9.
- Scrape ground spices into small bowl with spatula and set aside.
- Place all Fresh Spice Paste ingredients into mixing bowl and chop 5 sec/ Speed 8. Add a further 2-3 sec if needed.
- Scrape fresh spice paste with spatula into small bowl of ground spices and set aside.
- In a large pot, heat peanut oil over medium-high heat. Add beef in batches, cook until well browned. Remove from pot, set aside.
- Add Fresh Spice Paste to the pot, stir until aromatic and water has mostly evaporated.
- Add in dried spices, stir until heated through.
- Add browned meat, coconut cream, tamarind paste, kaffir lime leaves, kecap manis, and water (enough to just cover the meat).
- Bring to the boil, stir and cover loosely. Turn heat to low.
- Cook for 2-2.5 hours, stirring regularly. Add more water if the Curry is getting too dry before the meat is ready. The rendang is ready when the liquid has almost all evaporated and the meat is tender and almost falling apart You will need to stir often towards the end of the cooking so that the meat doesn’t burn.
- In stovetop pressure cooker pot (not an electric pressure cooker), heat peanut oil over medium-high heat. Add beef in batches, cook until well browned. Remove from pot, set aside.
- Add Fresh Spice Paste to the pot, stir until aromatic and water has mostly evaporated.
- Add in dried spices, stir until heated through.
- Add browned meat, coconut cream, tamarind paste, kaffir lime leaves, kecap manis, and water (enough to just cover the meat).
- Put lid on pressure cooker, bring to high pressure. Cook for 30-40 mins. Do not let it burn. Release pressure quickly.
- Stir rendang. If necessary, simmer gently for a further 10-20 mins until liquid has evaporated and the rendang is a dark colour.
Dry Spices
Fresh Spice Paste
Beef Curry (Traditional Stovetop Method)
Beef Curry Pressure Cooker Method (on stove, not electric)
Tip
The Beef Rendang recipe in The Basic Cookbook has a very nice selection of spice too, but it is a much “wetter” recipe, more like the Malaysian style of rendang.
Serve the rendang with:
white boiled rice;
steamed green vegetables (see Steamed Chinese Greens on Cookidoo);
a salad of chopped cucumbers, red onions and tomatoes seasoned with white vinegar, salt and sugar;
sliced bananas sprinkled with fresh lemon juice and then tossed in desiccated coconut.
Selamat makan! (Enjoy!)
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Fantastic recipe! Well worth the time it takes to cook. My DH has worked with Indos so knows his Indo food and he said it's fantastic. Thank you very much for posting
Are you sure to delete this comment ?