Recipe

Beef rendang

Simmered in a fragrant combination of coconut milk and chillies, this boldly spiced curry is seriously tasty but easy to make, so it�s an amazing midweek meal to make for the family.

Sep 30, 2011 2:00pm
  • 10 mins preparation
  • 1 hr 25 mins cooking
  • Serves 6
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Ingredients

Beef rendang
  • 1 tablespoon rice bran or peanut oil
  • 1 tablespoon grated ginger
  • 1 kilogram beef topside, cut into 2 cm cubes
  • 1 cup bought rendang paste
  • 2 stalks lemongrass, trimmed
  • 1 litre (4 cups) chicken stock
  • 270 millilitre can coconut milk
  • 1 birdseye chilli, quartered lengthways with stem still attached, to serve
  • shredded coconut, to serve

Method

Beef rendang
  • 1
    Heat oil in a large saucepan on medium. Add ginger and cook for 1 minute. Add beef and bought rendang paste (mix the spice sachets in the packet with enough water to make a paste) and cook, stirring, for another 5 minutes, or until fragrant.
  • 2
    Bruise lemongrass by squashing with thick edge of a knife blade. Tie in a loose knot and add to beef with stock. Bring to the boil, reduce heat to low, and simmer for about 1 hour, or until beef is tender. Stir through coconut milk and simmer, uncovered, for another 15 minutes, or until meat is very tender and sauce has thickened slightly.
  • 3
    Remove lemongrass and serve beef topped with shredded coconut and chilli.

Notes

To save time, use Rasaku Chicken Rendang Mix, available at selected supermarkets. This dish can be served with steamed rice, coconut rice and steamed Asian greens.

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