Beef Rendang

Name: Beef Rendang
Prep time: 30 min
Cook time: 195 min
Total time: 225 min
Yield: 4 servings
Ingredients: 1 kg Beef chuck; 400 ml Coconut milk; 200 ml Coconut cream; 2 Lemongrass stalks; 4 Kaffir lime leaves; 2 Turmeric leaves; 2 Tamarind slices; 1 tbsp Palm sugar; 2 tsp Salt; 2 tbsp Oil; 100 g Desiccated coconut; 12 Dried Kashmiri chillies; 2 Fresh red chillies; 6 Shallots; 5 Garlic cloves; 8 Candlenuts; 3 cm Ginger; 4 cm Galangal; 3 cm Fresh turmeric; 2 Lemongrass stalks; 1 tbsp Ground coriander; 1 tbsp Ground cumin

Cosy Grub, Episode 8 - In this series I’ll be showing you how to cook these comforting winter warmers that make staying in feel special. Deep, slow-cooked and aromatic. Indonesian in method, with Malaysian kerisik richness and a fresh, fragrant finish.

Prep

30m

Cook

3h 15m

Total

3h 45m

Ingredients

Method

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Step 1

Blend all the spice paste ingredients with a splash of water until completely smooth. Heat the oil in a heavy-based pan over medium heat and fry the paste for 5–6 minutes until fragrant, darker and beginning to split.

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For

Beef chuck, or shin, cut into large chunks

400

Coconut milk

200

Coconut cream

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Beef Rendang

Cosy Grub, Episode 8 - In this series I’ll be showing you how to cook these comforting winter warmers that make staying in feel special. Deep, slow-cooked and aromatic. Indonesian in method, with Malaysian kerisik richness and a fresh, fragrant finish.

Prep

30m

Cook

3h 15m

Total

3h 45m

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

For

Beef chuck, or shin, cut into large chunks

400

Coconut milk

200

Coconut cream

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits