Beef Rendang (Thermomix) (2)

Its been a while I last cook Beef Rendang (2).  Using Thermomix to blend my chilli paste is a breeze now.  The quality is so fine and I no longer has a major clean up with I fry the rempah.

I think I must explore more curry recipes from now on.

Learning experience: 

The beef was not tender enough so I transfer it into a pot, add in 200ml water, bring to a boil and let it sit overnight and further cook it the next day, on very low heat for 1 hr in order for it to be soft.  (I add in another 500ml water)

Tastewise, this is good.

What you need:

1kg beef, cut into cubes

80g garlic cloves

300g shallots

5 stalks fresh lemongrass

8 cashew nuts

15 dried chillies, rinsed, soaked and deseed

25g galangal

25g turmeric

25g fresh ginger

100g oil

1 tsp ground cumin

1 tsp ground fennel

2 tsp salt

150g coconut milk

2 fresh turmeric leaves, trimmed and shredded

2 tbsp brown sugar

Method:

Place garlic, shallots, lemongrass, candlenuts, dried chillies, galangal, turmeric, ginger and oil into TM bowl, grind 15 sec/sp10. 

Add in ground cumin, ground fennel and 1 tsp salt. Saute 15 min/120°C/sp 1 until fragrant.

Add in beef, coconut milk, turmeric leaves, brown sugar and 1 tsp salt.  Cook 30 mins/100°C/reverse/sp spoon.



Enjoy!