Indonesian Rendang

Ingredients

• 1kg beef chuck or shin, cubed
• For paste: 8 shallots, 6 garlic cloves, 2 thumb ginger, 1 thumb galangal, 1 thumb turmeric, 5 red chillies, 5 lemongrass (white parts), 4 candlenuts (or macadamias), 1 tbsp coriander, 1 tsp cumin
• 2 cans coconut milk
• 100g desiccated coconut, toasted
• 4 lime leaves
• 1 cinnamon stick
• 3 tbsp oil
• Salt

Instructions

1. Blend paste smooth.
2. Fry paste in oil for 10 minutes until very fragrant and dark.
3. Add beef; toss to coat.
4. Add coconut milk and lime leaves and cinnamon; bring to a simmer.
5. Simmer uncovered very gently for 3-4 hours, stirring often, until the liquid is gone and beef is dark and dry.
6. Stir in the toasted coconut in the last 15 minutes.

Serving suggestions

• Serve with rice.

Storage & reheating

Keeps 1 week; even better days later; freezes well.

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