“Beef Rendang” from “Save With Jamie”

OLYMPUS DIGITAL CAMERAMaureen: I aim to please. I’m making Tim’s request: Beef Rendang!

Tim: I had this when I was in SIngapore, and it was fantastic.

Maureen: I’m pretty sure this isn’t going to be as good as the one you had in Singapore, but let’s see. [Pause to taste.] Wow. This is delicious.

Tim: Beef Rendang For The WIn!

Maureen: I am so surprised this is so good. This is the best recipe we’ve had out of this book so far. It’s really flavourful, and even better, we used up the leftover brisket from Sunday Lunch.

Tim: It’s not often we have leftover brisket, though.

Maureen: That’s true, but one of the only things I like about Save WIth Jamie is he gives you recipes to use with your leftovers. This is a great example. We got two completely different delicious meals out of  one main meal, in this case, the brisket.

Tim: Though you didn’t use the Jamie brisket recipe, though.

Maureen: No, I didn’t. I thought it would be too plain, as most of the recipes in this book have been. Also, I wanted to use our pressure cooker so the cooking time would be much quicker. So I went off piste and used another brisket recipe. {If anyone is interested in the brisket-in-the-pressure-cooker recipe, let me know in the comments and I’ll post it. It was really, really good.}

Andrew (14): I really like this.

Maureen: I’m surprised that you do.

Andrew: No, it’s really, really good.

Nicholas (10): I’m not sure about this.

Maureen: Do you mean, “It’s in the middle?”

Nicholas: No, I’m just not that hungry, so I’m not sure about it.

Maureen: I think the homemade chapatis made a difference too. They were so easy and they make it that much better. Even if Dad didn’t trust me to do the bread right, so took over that part of the operation at the end.

Tim: I’ll say it again: Beef Rendang for the Win!

I liked this recipe so much, I’m going to post it. However, I’m not sure what beef you could use in place of the brisket if you don’t have any leftover. If anyone has any thoughts on this, please share.

Beef Rendang from “Save With Jamie”

2 onions

2 large thumb-sized pieces of ginger

4 cloves of garlic

1 bunch of fresh coriander (30g)

1-2 fresh red chillies

1 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

olive oil

450g leftover cooked brisket

1 x 400g tin of light coconut milk

1 lime

To serve with:

Chapatis

Basmati Rice

Fat-Free Natural Yogurt

Method:

Peel the onions, ginger and garlic, put into a food processor with the coriander stalks, chilli, tumeric and cinnamon and blitz into a paste. Put a lug of oil into a large frying pan on a low heat, then scape in the paste and fry for around 15 minutes, or until lightly golden, stirring occasionally.

Chop or roughly shred the brisket and stir it into the pan, then add the coconut milk, half a tin’s worth of water and a pinch of salt and pepper. Bring to the boil, then reduce to a simmer for a further 10 to 15 minutes, or until thickened and reduced, stirring occasionally. Meanwhile, cook the rice accoridng to packet instructions with a pinch of salt. Simply heat the chapatis through in a dry pan, or warm them in the microwave (you want them to be flexible).

Finely grate the lime zest into the curry and squeeze in half the juice, then cut the remaining half into wedges. Season the rendang to perfection, then serve with the fluffy white rice and a sprinkling of coriander leaves, with the lime wedges, yoghurt and chapatis on the side. Absolute heaven.

Simple chapatis

250g wholemeal flour, plus extra for dusting

2 tablespoons olive oil

Place the flour in a large bowl with a pinch of salt and make a well in the middle. Add the olive oil and 150ml of water to the well and mix together with a fork. When it comes together as dough, tip it on to a flour-dusted surface, knead until smooth, then divide into 12 balls. Roll each one into a circle, nice and thin, turning as you go and dusting with a little extra flour, if needed. Put a frying pan on medium heat and cook the chapatis for 1 minute on each side, or until cooked but not coloured. Stack them in tin foil as you go and keep them warm until needed.

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“Beef Rendang” from “Save With Jamie”

18 thoughts on ““Beef Rendang” from “Save With Jamie”

  1. Halvandra says:

    And I wish it wasn’t so damned difficult to comment on blogs these days. I don’t have a blog or website and I don’t do Facebook or Twitter, so it’s more or less rocket science. Most of the time I give up as I can’t figure out how to register profiles here and there, or can’t remember the last “empty” profile I set up and have to start again.

    1. Maureen Stapleton says:

      Thanks for going to the trouble of commenting. I know it can be a pain, but now that you have an account set up, hopefully it will be much more straightforward the next time.

    1. Maureen Stapleton says:

      I was curious how this recipe compared to others out there, and I found one on BBC Good Food that was much more complicated and took a few hours to make, so it looks like we’re on to a winner.

      Thanks for reading.

  2. Emma Morgan says:

    I use this recipie all the time for rendang. Instead of using just water i use gravy. I use diced beef and coom untill tender usually a good couple hours if not more. Oh and a red scotch bonnet chilli as i like it hot. Always goes down a treat in our house. Yummy!!

  3. yogi says:

    needs more chilli and chipatis need a little salt. also, fry paste at med-high heat. low takes far too long.all in all a bit of an effort for an average curry.

  4. Tom says:

    Try the mothership brisket recipe. I’ve made it a bunch of times and it’s great. It is plain, but it’s still delicious, particularly if properly seasoned and using his method for the gravy with jam and red wine vinegar.

    1. Maureen Stapleton says:

      We did finally try the mothership brisket recipe. While it was good, we’ve had better, so we wouldn’t try it again. However, reading your comment has put mood for brisket, so maybe that will be our Sunday Lunch this weekend.

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