Beef rendang is quite possibly the best curry out there. When we crave Malaysian flavours, we take short cuts all the time by using a packaged paste which produces rich and intense flavours with minimal effort. Adding just a few more ingredients elevates this amazing dish even more.
Malaysian cooking can be very time consuming and complicated especially when a lot of the ingredients are not always readily available. Thankful that my mother-in-law found some really good pastes. If they are good enough for her (she used to make all her pastes from scratch), then definitely good enough for me!
Makes 6-8 servings
Ingredients
1 tablespoon vegetable oil
2 shallots chopped
3 cloves garlic, minced
1 package Tean’s Gourmet rendang paste
½ cup water
4 kaffir lime leaves, ripped
2 lemongrass, bruised
3 pounds boneless short ribs or beef finger meat, cut into 2 inch pieces
1 can coconut milk
⅓ cup unsweetened coconut
Instructions
Electric Pressure Cooker
- Using an electric pressure cooker, press Sauté. Once it says Hot, heat the oil, add the shallots and sauté them for about 3 minutes. Add garlic and stir fry for 30 seconds, until fragrant.
- Add the paste and cook for about 3-4 minutes. Cancel Sauté.
- Add water and deglaze the bottom of the pot. Make sure all the bits are scraped up so that the electric pressure cooker will not overheat.
- Stir in beef and coconut, making sure the pieces are covered in the paste. Tuck the lime leaves and lemongrass into the beef.
- Add coconut milk and do NOT stir.
- Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 30 minutes.
- Once the cooking is done, quick release the pressure.
- Skim some of the fat, if desired.
- Press Sauté, adjust to high. Cook until the curry browns in colour and the liquid is reduced. Stir occasionally, it will take approximately 30 minutes.
- Serve with rice.
Stovetop
- In a large Dutch oven or stock pot on medium heat, heat the cooking oil. Add the shallots and sauté them for about 3 minutes. Add garlic and stir fry for 30 seconds, until fragrant.
- Add the paste and cook for about 3-4 minutes.
- Add water and deglaze the bottom of the pot. Make sure all the bits are scraped up
- Stir in beef and coconut, making sure the pieces are covered in the paste. Tuck the lime leaves and lemongrass into the beef.
- Stir in coconut milk.
- On high heat, bring the pot to a boil. Turn the heat down to low, cover and let simmer for 1½ hours until the meat is tender.
- Remove the lid, skim some of the fat, if desired, and turn the heat up to medium. Let the sauce reduce until thickened and the curry browns in colour. Stir occasionally, it will take approximately 30 minutes.
- Serve with rice.
Beef Rendang
Beef rendang is quite possibly the best curry out there. When we crave Malaysian flavours, we take short cuts all the time by using a packaged paste which produces rich and intense flavours with minimal effort. Adding just a few more ingredients elevates this amazing dish even more.Malaysian cooking can be very time consuming and complicated especially when a lot of the ingredients are not always readily available. Thankful that my mother-in-law found some really good pastes. If they are good enough for her (she used to make all her pastes from scratch), then definitely good enough for me!
Servings: 6 servings
Ingredients
- 1 tablespoon vegetable oil
- 2 shallots chopped
- 3 cloves garlic minced
- 1 package Tean’s Gourmet rendang paste
- ½ cup water
- 4 kaffir lime leaves ripped
- 2 lemongrass bruised
- 3 pounds boneless short ribs or beef finger meat cut into 2 inch pieces
- 1 can coconut milk
- ⅓ cup unsweetened coconut
Instructions
Electric Pressure Cooker
- Using an electric pressure cooker, press Sauté. Once it says Hot, heat the oil, add the shallots and sauté them for about 3 minutes. Add garlic and stir fry for 30 seconds, until fragrant.
- Add the paste and cook for about 3-4 minutes. Cancel Sauté.
- Add water and deglaze the bottom of the pot. Make sure all the bits are scraped up so that the electric pressure cooker will not overheat.
- Stir in beef and coconut, making sure the pieces are covered in the paste. Tuck the lime leaves and lemongrass into the beef.
- Add coconut milk and do NOT stir.
- Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 30 minutes.
- Once the cooking is done, quick release the pressure.
- Skim some of the fat, if desired.
- Press Sauté, adjust to high. Cook until the curry browns in colour and the liquid is reduced. Stir occasionally, it will take approximately 30 minutes.
- Serve with rice.
Stovetop
- In a large Dutch oven or stock pot on medium heat, heat the cooking oil. Add the shallots and sauté them for about 3 minutes. Add garlic and stir fry for 30 seconds, until fragrant.
- Add the paste and cook for about 3-4 minutes.
- Add water and deglaze the bottom of the pot. Make sure all the bits are scraped up
- Stir in beef and coconut, making sure the pieces are covered in the paste. Tuck the lime leaves and lemongrass into the beef.
- Stir in coconut milk.
- On high heat, bring the pot to a boil. Turn the heat down to low, cover and let simmer for 1½ hours until the meat is tender.
- Remove the lid, skim some of the fat, if desired, and turn the heat up to medium. Let the sauce reduce until thickened and the curry browns in colour. Stir occasionally, it will take approximately 30 minutes.
- Serve with rice.