Page Contents: Recipe
Beef rendang is a classic dish in Thermomix playbook. It’s a dry curry that originates from Indonesia, though you usually find it in Malaysian restaurants. Traditionally, this recipe is about slowly cooking the meat for up to 2 hours so that it’s tender and flavourful. However, in the Thermomix, we can do it all in about an hour.
In my version, I’ve used the original recipe from the Thermomix Everyday Cookbook as a starting point and changed some of the ingredients. Some rendang recipes include lemongrass and kaffir lime leaves so I’ve added these to the curry paste. I’ve also added steamed peas and carrots for the vegetable content which means that the cooking times and temperatures have been modified from the original recipe.
Beef Rendang
Ingredients
Paste Ingredients
- 1 large red chilli trimmed, halved and deseeded
- 2.5 cm piece ginger peeled and halved
- 3 stalks lemongrass white piece only, chopped into 2cm pieces
- 4 kaffir lime leaves
- 1 clove garlic peeled
- 1 large onion peeled and quartered
- 1 tsp turmeric powder
- 20 g vegetable oil
Curry Ingredients
- 1 tsp cinnamon powder
- ½ tsp ground cloves
- 100 g coconut milk
- 50 g grated coconut
- 1 tsp salt
- 1 tsp white pepper
- 600 g chuck steak diced into 3cm cubes
Steamed Vegetables
- 2 cups frozen peas
- 2 carrots peeled and diced into 0.5-1cm pieces
Instructions
- Place chilli, ginger, lemongrass, kaffir lime leaves, garlic, onion and turmeric powder (1tsp) into the Thermomix bowl and chop for 10 seconds | Speed 7
- Add oil (20g) and sauté with the measuring cup (MC) off for 5 minutes | 100C | Speed 2
- Add cinnamon (1tsp), ground cloves (1/2tsp), coconut milk (100g), grated coconut (50g), salt (1tsp), and white pepper (1tsp) into the Thermomix bowl and cook with the MC off for 5 minutes | 100C | Speed 3
- Add meat and cook with MC off for 40minutes | 100C | Reverse | Speed soft
- Add vegetables to the Varoma bowl, assemble and place on top of the Thermomix and cook for 20minutes | Varoma | Reverse | Speed soft
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[Last updated: November 16, 2013]
