Beef Rendang
Cooking the rendang in the Thermomix gives you tasty and tender beef in a fraction of the time.
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