Beef Rendang
Rendang is a dish found all over south-east Asian in which the beef is simmered in a fragrant combination of coconut milk and spices.
  Serves:  4       Print   FavoriteLoading Add to My Favourites
Ingredients
  • 750 g (26 oz) beef cut into chunks
  • 400 ml (14 fl oz) coconut milk
  • 50 g (2 oz) desiccated coconut
  • 3 tbsp tamarind paste
  • 4 tsp dark brown sugar
  • 2 tsp salt
  • 2 tsp lemongrass paste
  • 4 kaffir lime leaves
  • 150 ml (5 fl oz) vegetable oil
  • Lime wedges (to serve)
For the Flavour Base
  • 4 large shallots, sliced
  • 6 garlic cloves, peeled and sliced
  • 10 dried red chillies, deseeded
  • 1.5 cm (½") piece of ginger, peeled and sliced
Whole Spices
  • 5 cm (2") cinnamon stick broken in half
  • 4 green cardamoms
  • 4 cloves
  • 2 whole star anise
Spice Powders
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 2 tsp fennel seeds
  • 1 tsp turmuric
  • ½ tsp ground black pepper
Instructions
  1. Put the Flavour Base ingredients into a food processor together with 4 tbsp of water and process to a paste.
  2. Heat 2 tbsp of the oil in a pan over a medium-low heat and stir-fry the whole spices gently for 1 minute.
  3. Add the spice powders and stir-fry for a further minute.
  4. Add the remaining vegetable oil and the Flavour Base paste. Continue cooking with occasional stirring for 10 minutes.
  5. Add the meat and stir-fry over a medium heat for 2 minutes.
  6. Add the coconut milk, lemongrass, kaffir lime leaves and tamarind paste. Mix well and bring gently to the boil.
  7. Mix in the sugar and salt. Simmer gently for at least 1½ hours, stirring occasionally.
  8. Meanwhile toast the coconut over a low heat in a dry pan until it is a golden brown colour.
  9. Once the sauce has become quite thick and the oil has separated mix in the toasted coconut. Continue cooking for 30-60 minutes or until the meat is tender.
  10. By now the sauce should be dark and thick. Remove the whole spices if you prefer before serving.
Titli's Tips
Serve with sticky rice and lime wedges.

Rendang should be dry with very little gravy. It keeps very well and tastes even better the day after!

If you can get whole lemongrass use it instead of the paste. Bruise it gently and add it to the dish with the whole spices.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 898 44%
Calories from Fat 662
Total Fat 73.6g 113%
Saturated Fat 33.8g 169%
Unsaturated Fat 36.3g
   
Amount Per Serving       % Daily Value
Total Carbohydrate 21.7g 7%
Dietary Fibre 4.6g 18%
Sugars 13.8g
Protein 46.8g 93%
Cholesterol 118.1mgs 39%
Percent Daily Values based on a 2,000 calorie diet.