Slow Beef Rendang
With time on our side, Sundays provide the perfect opportunity for slow one-pot dishes. This super-easy Indonesian-style beef rendang curry is one of our all-time favourites.
Set your oven to low and let time take care of the rest – the end result being a rich coconut-based curry with mouth-wateringly tender meat. Serve it with steamed jasmine rice, pickled cucumber (see our Japanese Fried Chicken for a pickle recipe, just swap out the radishes for chunks of cucumber), roti bread and a bottle or two of Jamsheed’s equally delicious 2015 Harem ‘La Syrah’, and you have an easy Sunday night dinner for your gang.
– Serves 4 –
1 x 1 kg beef brisket
extra-virgin olive oil
400 ml coconut milk
2 tbsp. fish sauce
5 kaffir lime leaves
1 lemongrass stalk, pale part only, bruised
juice of 1 lime
fried shallots, to serve
coriander leaves, to serve
lime cheeks, to serve
1 tbsp. coriander seeds, dry roasted
1 tbsp. white peppercorns, dry roasted
2 long red chillies, sliced
2 shallots, chopped
3 garlic cloves, chopped
3-cm piece of galangal, peeled and sliced
3-cm piece of turmeric, peeled and sliced
3-cm piece of ginger, peeled and sliced
1 lemongrass stalk, pale part only, chopped
3 kaffir lime leaves, shredded
2 tbsp. Demerara sugar
Pour yourself a glass of 2015 Jamsheed Harem ‘La Syrah’.
Preheat the oven to 120°C.
To make the curry paste, finely grind the coriander seeds and peppercorns using a mortar and pestle.
Coat the brisket with oil and season with salt, then brown all over in a heavy pan over medium–high heat. Remove from the pan and set aside.
Add 2 tablespoons of oil to a heavy casserole pan and stir-fry the curry paste over medium heat until fragrant and softened, about 3–5 minutes. Add the coconut milk, fish sauce, lime leaves, lemongrass, lime juice and 1 cup of water and bring to the boil. Return the brisket to the pan, cover with a lid or foil and place in the oven for about 4 hours.
Serve the rendang in a large bowl and garnish with fried shallots, coriander and lime cheeks. Add steamed jasmine rice, roti and pickled cucumber to complete the meal.