Rainy afternoons are perfect for some beef rendang. This Asian dish will spice up your platter while packing it with a flavourful Southeast Asian authenticity that few other dishes do.
Deciding what wine to pair with this particularly exquisite dish can leave you befuddled. Asian Inspirations gives you the right combination! Try out our Beef Rendang and Grenache pairing, and you will see how the right food and the right wine can often brighten even a gloomy day.
30 ml cooking oil
500g Beef loin, diced
60g Desiccated coconut
2 turmeric leaves, finely chopped
1/2 lemon grass stalk, finely chopped
15ml ABS Sweet Soy Sauce (Kecap Manis)
300ml TCC Coconut Milk
300ml Corainder, roughly chopped
1 lemon grass stalk, chopped
2tbsp turmeric powder
5g Galangal, chopped
2 fresh garlic cloves, chopped
4 shallots, chopped
1. Put all the ingredients of the paste section into a food processor and process into a paste. In a large pot, heat the oil over medium low heat and stir-fry the paste for 1 minute until fragrant.
2. Add in diced beef and sweet soy sauce; cook for 4 minutes. Add in water, coconut milk, salt, turmeric leaves, lemon grass, desiccated coconut and bring to the boil.
3. Once boiling, reduce heat, cover and simmer for 2 hours or longer, stirring occasionally, until meat is tender and soft and gravy is thick.
4. Garnish with chopped coriander, and serve with rice.
Tip: Galangal, fresh or powdered, is an important ingredient in Asian cooking, adding its own flavour and depth to soups and curries and balancing out strong fishy flavours. The fresh root, available from your local Asian foodstore, looks similar to ginger but with smoother, reddish skin and white flesh.
Grenache is an ancient variety that is one of the most widely planted in the world. It is thought to have originated in Spain, where it is known as Garnacha and is the country’s most widely planted red grape. In Australia, the ﬁrst Grenache cuttings arrived with James Busby in 1832, having been sourced from the south of France. This signalled Grenache’s part in the production of port-style wines, particularly Tawny Port. Today, old Grenache vineyards provide the fruit for highly popular table wines. It is suited to the warm, dry regions in Australia, and is unique in the fact that it is almost exclusively cultivated in one state – South Australia. In the past two decades there has been a trend towards blending Grenache with Shiraz and Mataro (Mourvedre) to create the popular southern Rhône styles. The result is moreish wines like the Claymore example feature below, the perfect partner to beef rendang.
This is a complex, elegant and vibrant wine with lots of ﬂavour. The nose is deep and perfumed with ripe dark berries and dried coconut ﬂesh. The ﬂavours in the mouth start with a stewed layer of plums and raspberries then move to a savoury and spice fruit mix that makes the mouth water. This Grenache blend from South Australia’s Clare Valley is a special wine that will accompany the beef rendang recipe beautifully. While this wine is full-bodied, the texture is soft and will not clash with any of the galangal, garlic and lemongrass elements. The sweet savoury fruit ﬂavours will lift the sweet stewed beef ﬂavours and the coconut ﬂavours derived from the oak will be a great bridge for the desiccated coconut in the recipe. Superb!
To download and read the article with Mandarin translations, please click here.
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