John’s Legendary beef rendang, served with shelina’s rotis
John and Lisa have some Summertime Centrepieces at the ready in their Weekend Kitchen. With hope of seeing more friends and family, these dishes are sure to please everyone. John starts with his favourite beef rendang - a slow cook that’s worth the wait.
Beef rendang, served with shelina’s rotis
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp ground turmeric
2 lemongrass stalks, bruised
3 large onions, finely chopped
5 - 6 garlic cloves, grated
6 -7 red chillies, de-seeded and chopped
2 thumb-sized pieces fresh root ginger, peeled
1kg stewing beef, cut into 2.5cm pieces
2 bay leaves
2 x 400g tins coconut milk
500ml hot beef stock
½ block creamed coconut
Fresh coriander, to garnish
Yoghurt, to serve
300g plain flour
75ml vegetable oil
100-150ml warm water, or enough to create a soft dough
1/4 tsp turmeric powder
1/2 tsp cumin seeds
1. Put the coriander, cumin seeds and turmeric into a dry frying pan and roast over a high heat for 2 minutes. Grind to a powder using a mortar and pestle.
2. To a blender add the garlic, chillies and ginger and blitz to a fine dice.
3. In a wok or a large pan, heat a couple of spoonfuls of the fatty part of the coconut milk. Add the chopped onions, roasted spices and the garlic, chilli and ginger mix and cook gently until the onions have softened.
4. Add the bruised lemongrass, bay leaves and coconut cream and cook for 2 minutes.
5. Add the meat, increase the heat to high and stir to coat completely in the spices and flavourings. Cook for a few minutes until the meat has coloured a little.
6. Add the coconut milk, bring to the boil, then add the hot stock and water.
7. Turn the heat to a medium simmer for 2 hours, stirring often, until the mixture reduces to become a thick sauce. Continue to cook for a further two hours, until the mixture is dry and thick.
8. Garnish with fresh coriander and serve alongside the rotis and a dollop of yoghurt.
1. In a large mixing bowl add all the dry ingredients and mix together.
2. Slowly add in the oil and water and knead until it becomes a soft dough.
3. Separate into 8 balls before using a rolling pin to roll out into dinner plate size circles.
4. Heat a large frying pan over a high heat and brush with some oil.
5. Add in 1 roti and allow some bubbles to appear on the surface.
6. Once bubbles appear, turn it over, brush with more oil and allow the bubbles to form again.
7. Flip it over a further 2 times until cooked through.
8. Continue until all roti are cooked.