• PREP: n/a
  • COOK: n/a
  • SERVINGS: 4
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    INGREDIENTS

  • 500 g beef chuck, cut into big 2.5 cm cubes
  • 3-4 tbsp Worldfoods Malaysian rendang paste
  • 2 cups of beef stock
  • 1 cup water
  • 1/2 onion, chopped
  • 2 garlic, chopped
  • 2 carrot, cut into 1 cm cube
  • 2 tbsp olive oil
  • Some plain flour for dusting
  • Parsley, coursely chopped
  • Salt & pepper to taste
  • 350g angel hair pasta
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    PREPARATION

  1. Season beef with salt, pepper and dust with some plain flour.
  2. In an oven-proof casserole pot, heat up the olive oil, brown the beef all sides, take it out and put aside.
  3. In the same pot, add more oil, sauté the chopped onion and garlic for few minutes. Add carrot, then add the Worldfoods Malaysian rendang paste. Stir it.
  4. Add the beef stock and water. Then add the browned beef cubes.
  5. Meanwhile pre-heat the oven oven at 170 C.
  6. Cover the pot and let it cook in the oven for 2 hours until the meat is super tender.
  7. Prepare the pasta in just 15 minutes before the ragu is ready. Boil water and cook the pasta as per the package instruction.
  8. Divide pasta into 4 serving bowls. When the ragu is ready, spoon a generous amount into the pasta. Garnish with chopped parsley.

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Rendang Beef Ragu with Angel Hair

Rendang Beef Ragu with Angel Hair

Ingredients

  • 500 g beef chuck, cut into big 2.5 cm cubes
  • 3-4 tbsp Worldfoods Malaysian rendang paste
  • 2 cups of beef stock
  • 1 cup water
  • 1/2 onion, chopped
  • 2 garlic, chopped
  • 2 carrot, cut into 1 cm cube
  • 2 tbsp olive oil
  • Some plain flour for dusting
  • Parsley, coursely chopped
  • Salt & pepper to taste
  • 350g angel hair pasta
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http://worldplatter.com/recipe/rendang-beef-ragu-with-angel-hair/