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Abbrevations: tsp = teaspoon tbl = tablespoon
R10
BEEF RENDANG
Serves 6-8
2 tablespoons oil
2kg lean gravy beef (shin), cubed
2 large onions, chopped
2 tablespoons ground cumin
2 teaspoons ground cinnamon
1
⁄2 teaspoon ground cloves
2 strips of lemon rind
1
⁄2 cup Rendang curry paste
2 cups beef stock
2 cups coconut milk
1
⁄4 cup lemon juice
1
1
⁄2 tablespoons tamarind pulp
1
⁄4 cup brown sugar
1. Heat oil in a non-stick pan. Add meat in
batches and cook over medium heat until well
browned. Drain on paper towel.
2. Add onion to the non-stick pan, cook until
lightly browned. Stir in cumin, cinnamon,
cloves, lemon rind and Rendang paste, cook
for 1 minute. Pour in stock, stir and cook until
just heated through.
3. Place meat and onion mixture into the
removable crockery bowl. Cover with lid and
cook on Low 8-10 hours or High 4-5 hours.
4. Stir in coconut milk, lemon juice, tamarind
pulp and brown sugar 1 hour before end of
cooking. Replace lid and continue cooking.
Serve hot accompanied with steamed rice and
pre-packaged naan bread.
TANGINE OF BEEF
Serves 8
2 tablespoons olive oil
2kg lean gravy beef, cubed
2 large onions, sliced
6 garlic cloves, crushed
1
⁄4 cup Moroccan seasoning
1 tablespoon ground cinnamon
2 cups beef stock
2 strips lemon rind
2 cups tomato puree
1 cup dates, seeded and halved
1
⁄3 cup honey
3
⁄4 cup fresh parsley, chopped
1
⁄2 cup flaked almonds, toasted
1. Heat oil in a non-stick pan. Add meat in
batches and cook over a medium heat until
well browned. Drain on paper towel.
2. Add onion to the non-stick pan, cook until
golden brown. Stir in garlic, Moroccan
seasoning, cinnamon, stock, lemon rind and
tomato puree.
3. Place meat and onion mixture in the
removable crockery bowl. Cover with lid and
cook on Low 8-10 hours or High 4-5 hours.
4. Stir in dates and honey 1 hour before end of
cooking. Replace lid and continue cooking.
5. Spoon Tagine into serving bowls, top with
parsley and almonds.
Serve hot accompanied with steamed cous cous,
baby carrots, cauliflower florets and green beans.
Beef