Integro Foods - Beef Rendang

Main Course

Beef Rendang

Serves: 4

Ingredient	Preparation & Service
720g rib eye tenderloin, thinly sliced 3 tablespoons ETA Celestial Oil 3 1/2 cups coconut cream 2 tomatoes, roughly chopped 1/2 bunch fresh coriander, chopped Rendang Paste (25 serves) 6 cloves garlic 2 tablespoons chopped fresh lemon grass 4 tablespoons chopped fresh lemon grass 2 teaspoons cumin seeds 2 teaspoons coriander seeds 5 fresh red chillies 1/2 tablespoon cinnamon powder salt and pepper Raita 250g yogurt 1 cucumber, degrated and de-seeded 1/2 teaspoon garlic, crushed juice of 1/2 lemon 6 mint leaves salt and pepper Paratha Bread 23ml lukewarm milk 10g fresh yeast 1/2 teaspoon sugar 150g plain flour 1 teaspoon salt 1 tablespoon olive oil Approx 45ml lukewarm water	Method - Heat ETA celestial oil in a pan, add approx. 3 tablespoons of rendang paste, rib eye tenderloin, coconut cream and tomato and cook until tender for about 4 minutes. Once cooked add fresh coriander. Rendang Paste - Blend all ingredients together in a blender to a smooth paste. Make sure there is no presence of lemongrass strings. Raita - Mix all ingredients together and chill. Paratha Bread - Place milk in jug, crumble yeast. Add sugar and stir until dissolved. Cover and allow to stand in warm place for 30 minutes until mixture is frothy. Sift flour and salt into a large bowl, add yeast mixture, oil, and enough water to draw mixture together. Turn dough onto a board and knead until smooth and elastic. Place dough in a bowl, cover and put in a warm area for 1hr until it doubles in size. Divide pastry into 4 portions. Roll out, sprinkle with Indian spices and fresh chopped coriander, fold in half, then quarters. Lightly brown on a grill and finish off in the oven, at 180³C for about 40 minutes. To Assemble - Serve in a bowl with steamed rice, paratha bread, topped with raita and chopped fresh coriander.

Ingredient

Preparation & Service

720g rib eye tenderloin, thinly sliced
3 tablespoons ETA Celestial Oil
3 1/2 cups coconut cream
2 tomatoes, roughly chopped
1/2 bunch fresh coriander, chopped

Rendang Paste (25 serves)

6 cloves garlic
2 tablespoons chopped fresh lemon grass
4 tablespoons chopped fresh lemon grass
2 teaspoons cumin seeds
2 teaspoons coriander seeds
5 fresh red chillies
1/2 tablespoon cinnamon powder
salt and pepper

Raita

250g yogurt
1 cucumber, degrated and de-seeded
1/2 teaspoon garlic, crushed
juice of 1/2 lemon
6 mint leaves
salt and pepper

Paratha Bread

23ml lukewarm milk
10g fresh yeast
1/2 teaspoon sugar
150g plain flour
1 teaspoon salt
1 tablespoon olive oil
Approx 45ml lukewarm water

Method - Heat ETA celestial oil in a pan, add approx. 3 tablespoons of rendang paste, rib eye tenderloin, coconut cream and tomato and cook until tender for about 4 minutes. Once cooked add fresh coriander.
Rendang Paste - Blend all ingredients together in a blender to a smooth paste. Make sure there is no presence of lemongrass strings.
Raita - Mix all ingredients together and chill.
Paratha Bread - Place milk in jug, crumble yeast. Add sugar and stir until dissolved. Cover and allow to stand in warm place for 30 minutes until mixture is frothy. Sift flour and salt into a large bowl, add yeast mixture, oil, and enough water to draw mixture together. Turn dough onto a board and knead until smooth and elastic. Place dough in a bowl, cover and put in a warm area for 1hr until it doubles in size. Divide pastry into 4 portions. Roll out, sprinkle with Indian spices and fresh chopped coriander, fold in half, then quarters. Lightly brown on a grill and finish off in the oven, at 180³C for about 40 minutes.
To Assemble - Serve in a bowl with steamed rice, paratha bread, topped with raita and chopped fresh coriander.