- 2 onions
- 2 large thumb-sized pieces of ginger
- 4 cloves of garlic
- 1 bunch of fresh coriander
- 1–2 fresh red chillies
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- olive oil
- 450g leftover cooked brisket
- 1 x 400g tin of light coconut milk
- leftover beef gravy
- 480g of basmati rice
- 4 chapatis, to serve
- 1 lime, to serve
- Fat free natural yoghurt, to serve
This is a classic beef rendang recipe from Save with Jamie – ‘Rendang is a wonderfully perfumed, thick, spiced stew from Indonesia and is often touted as one of the tastiest foods in the world. It normally takes hours of stirring and vigilant care, but of course using leftover brisket means it can be made in a reasonably short time, with equally tender, beautiful results.’
For Jamie’s delicious Singapore noodles recipe click here
- Peel the onions, ginger and garlic, put into a food processor with the coriander stalks, chilli, turmeric and cinnamon, and blitz into a paste. Put a lug of oil into a large frying pan on a low heat, then scrape 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 (if you’ve got any leftover gravy from the mothership recipe, add that here too), 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 according 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 rice and a sprinkling of coriander leaves, with the lime wedges, yoghurt and chapatis on the side. Absolute heaven.
Save with Jamie is published by Michael Joseph, Penguin; Recipes by Jamie Oliver; Images (c) 2013, Jamie Oliver Enterprises Limited; Photography: David Loftus
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