Infused with Coconut goodness, this Braised Beef and Potato Rendang curry is served with fluffy coconut rice, fresh coconut and fried shallots, for the ultimate feast.
Braised Beef and Potato Rendang with Coconut Rice Recipe
Serves: 6-8
Ingredients:
1 tbsp vegetable oil
1.5kg piece beef brisket, halved
2 x 400ml cans coconut milk
2 tbsp fish sauce
6 makrut lime leaves
1 stalk lemongrass, bruised
8 small potatoes, halved
¼ cup (60ml) lime juice
Steamed rice, to serve
1 cup fresh coconut, to serve
Crispy fried shallots, to serve
Rendang Curry Paste
2 tbsp coriander seeds
¼ tsp peppercorns
½ cup (40g) desiccated coconut
2 long red chillies, chopped
4 shallots, chopped
6 cloves garlic, chopped
6cm piece ginger, chopped
1 tsp turmeric powder
1 stalk lemongrass, white part only, sliced
4 makrut lime leaves, shredded
1 tbsp grated dark palm sugar
2 tbsp vegetable oil
Method:
Preheat oven to 200°C (180°C fan forced). To make the curry paste, heat a small frying pan over medium heat. Add the coriander, peppercorns and coconut and toast, stirring, for 2-3 minutes or until fragrant. Place in a small food processor and process until ground. Add the remaining ingredients and process, scraping down the sides of the bowl, until smooth.
Heat the oil in a large, heavy-based saucepan or flame-proof roasting dish over high heat. Season brisket with salt and cook for 4-5 minutes each side or until well browned. Remove and set aside.
Add the curry paste to the pan and cook, stirring, for 1-2 minutes or until fragrant. Add the coconut milk, 1½ cups water, fish sauce, lime leaves and lemongrass and bring to the boil. Return the beef to the pan and cover with a tight-fitting lid or foil. Braise for 2 hours.
Turn the meat, add the potatoes and continue to cook, uncovered and turning the meat occasionally, for a further 1 hour or until the beef is tender and the sauce reduced. Add the lime juice to the beef and stir to combine.
Serve with rice, fresh coconut and fried shallots.
Smart Tip:
To make coconut rice, cook your rice according to packet instructions. Once cooked, drizzle over 2 tablespoons of coconut milk and gently fluff with a fork.
