BEEF RENDANG & TURMERIC RICE RECIPE - BBC GOOD FOOD
Cover beef shin in coconut milk and spices and add toasted desiccated coconut to thicken the rich sauce in this slow-cooked Malaysian favourite
Provided by Good Food team
Categories Main course
Total Time 3 hours 10 minutes
Prep Time 40 minutes
Cook Time 2 hours 30 minutes
Yield 6
Number Of Ingredients 21
Steps:
- For the paste, soak the chillies in boiling water for 15 mins. Drain, remove seeds and whizz with the rest of the paste ingredients in a small food processor until smooth.
- Heat the oil in a wok or a heavy-based flameproof casserole dish. Fry the paste for 5 mins until the aroma is released. Add the beef and the lemongrass, and mix well. Once the beef starts to lose its pinkness, add the coconut milk and 250ml water. Bring to the boil, then lower to a simmer, uncovered. Stir occasionally to avoid sticking, and more often towards the end.
- Meanwhile, toast the coconut in a frying pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a blender, coarsely blend it to finer pieces – but not too fine. Put to one side.
- After 2 hrs, add the coconut, kaffir lime leaves, chicken stock powder, tamarind paste, sugar and salt to the pan. Simmer for 30 mins more. You should start to see the oil separating from the mix. It’s ready when the meat is tender and almost falling apart.
- For the rice, use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds. Once the seeds start popping, add the turmeric, curry leaves (if using) and rice, and mix well. Add the chicken stock and 1 litre of water. Bring to the boil, then turn down to the lowest simmer and cook, covered, for 5 mins. Remove from the heat, with the lid on and leave to steam for 25 mins.
Nutrition Facts : Calories 1405 calories, FatContent 71 grams fat, SaturatedFatContent 37 grams saturated fat, CarbohydrateContent 108 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 4 grams fiber, ProteinContent 81 grams protein, SodiumContent 0.8 milligram of sodium
BEEF & SWEDE CASSEROLE RECIPE - BBC GOOD FOOD
This gluten and dairy free casserole is hearty and comforting, packed with chunky meat and veg. Simple to prepare, serve up with seasonal greens
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Total Time 1 hours 40 minutes
Prep Time 15 minutes
Cook Time 1 hours 25 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil in a flameproof casserole dish over a medium-high heat. Fry the onions and celery for a few mins until turning brown. Add the beef and brown all over for 3-4 mins. Pour in the wine, if using, and let it reduce by half. Add the stock and toss in the swede, potatoes, thyme and bay leaf. Season and bring to the boil.
- Reduce the heat, cover with a lid and leave for 1 hr. If you want to reduce the liquid a little, remove the lid, turn up the heat and cook for a further 10-15 mins or until the sauce has thickened.
- Season to taste and remove the thyme sprigs and bay leaf. Serve with some green veg, if you like.
Nutrition Facts : Calories 352 calories, FatContent 15 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 5 grams fiber, ProteinContent 30 grams protein, SodiumContent 0.6 milligram of sodium
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BEEF & SWEDE CASSEROLE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Dinner, Main course, Supper
Calories 352 calories per serving
- Season to taste and remove the thyme sprigs and bay leaf. Serve with some green veg, if you like.
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