Indonesian Beef Rendang

Ingredients

• 800g beef chuck, cubed
• 2 cans coconut milk
• For the paste: 2 onions, 4 garlic cloves, 1 thumb ginger, 1 thumb galangal (or extra ginger), 4 red chillies, 2 lemongrass stalks, 1 tbsp ground coriander, 1 tsp turmeric
• 3 kaffir lime leaves
• 1 tbsp brown sugar
• Salt to taste

Instructions

1. Blend all the paste ingredients into a smooth paste.
2. Fry the paste in a heavy pot for 5-6 minutes until very fragrant.
3. Add the beef and stir to coat in the paste.
4. Pour in the coconut milk and add the lime leaves, sugar and salt.
5. Bring to a gentle simmer and cook uncovered for 2 hours, stirring often, until the liquid has reduced and the beef is dark and coated in a thick paste.
6. Adjust the seasoning and serve.

Serving suggestions

• Serve with steamed rice and a fresh cucumber salad.

Storage & reheating

Keeps 4 days; freezes brilliantly. The flavour deepens overnight.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions