Hello beautiful Joy readers. Have you just had an awesome piece of roast beef for Sunday lunch and have got plenty of leftover beef and wondering what to do with it. Well here is a great quick beef Rendang I found in Jamie Oliver’s newest cookbook Save with Jamie. The great news about this recipe is just about everyone will have these ingredients in their fridge (yay no trip to the shops).
2 large thumb sized pieces of ginger
4 cloves of garlic
1 bunch fresh coriander
1-2 fresh red chillies
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
450g leftover roast beef
1 x 400g tin light coconut milk
Optional: leftover gravy
Chapati to serve (optional)
Peel the onions, ginger and garlic and put in a food processor or thermomix (if you are lucky enough to have one) with the coriander stalks, chilli, turmeric and cinnamon. Blitz it all into a paste.
Add a tablespoon of olive oil to a pan and fry the paste for 10-15 mins until golden, stirring occasionally.
Then add the beef, the coconut milk and half a tin of water and any leftover gravy if you have any. Add a pinch of slat and pepper. Bring to the boil then reduce to a simmer for 15 mins or until thickened, stirring occasionally. Meanwhile you can get your rice cooking.
Once the beef is ready grate in the zest of your lime and squeeze in half the juice and cut the remaining half into wedges. season the curry to perfection and serve with your rice and a sprinkle of coriander leaves and yoghurt and Chapatis if you have any.
Enjoy the Joy Girls xx