Description
A rich and flavorful beef rendang made with tender braising beef and aromatic spices.
Ingredients
Scale
- 3 tbsp neutral oil (such as avocado oil)
- 2 tbsp plain flour (all-purpose flour or cornflour)
- pinch salt and pepper
- 800 g (1 lbs) braising/stewing beef (cut into large chunks, approx 3-4cm)
- 1 large brown onion (peeled and chopped)
- 5 cloves garlic (peeled and minced)
- 2 tbsp minced ginger
- 1 tsp turmeric
- 2 lemongrass stalks (discard the outer leaves, finely sliced)
- 2 red chillies (chopped)
- 1 tsp tamarind paste
- 1 tbsp ground coriander
- 1 tsp freshly ground black pepper
- ½ tsp cinnamon
- 2 kaffir lime leaves (fresh or freeze dried)
- 3 tbsp dark brown muscovado sugar
- ½ tsp salt
- 800 ml (28 oz) full-fat coconut milk (2 x 400ml/14oz cans)
- boiled rice or egg fried rice
- spring onions (scallions) (sliced into thin strips)
- fresh red chillies (sliced)
- green veg such as pak choi or spinach
Instructions
- Preheat the oven to 150C/300F (fan) and place a large cast iron casserole dish on the hob.
- Add 2 tbsp of the oil and heat on a high heat.
- Mix the flour with a pinch of salt and pepper, and coat the beef chunks with the flour.
- Place the beef in the hot oil and brown (you may need to do this in two batches). Remove from the pan and place the sealed beef in a bowl.
- Add the remaining 1 tbsp of oil to the pan and then add in the onion. Turn down the heat and cook slowly for a couple of minutes whilst stirring.
- Add in the garlic, ginger, and turmeric and cook for another couple of minutes whilst stirring.
- Add in a splash of cold water if the onions are beginning to stick.
- Add in the lemongrass, chillies, tamarind paste, ground coriander, pepper, cinnamon, lime leaves, sugar, and salt. Mix together and allow to cook for a minute.
- Add in the coconut milk and bring to a gentle bubble, stirring to ensure nothing is sticking to the dish.
- Add the beef back in and stir. Place a lid on and put in the oven. Cook for 90 minutes, stirring after 45 minutes.
- After 90 minutes, give everything a stir again, then remove the lid and continue to cook uncovered for another 2-2 hours, stirring gently every half an hour.
- Check the sauce thickness towards the last hour and adjust cooking time for sauce preference.
- Serve with rice and sprinkle with strips of spring onion.
Notes
- Keep a close eye on the rendang to ensure it doesn’t burn.
- Adjust spice levels by using milder or hotter chillies.
- For a thicker sauce, cook longer uncovered to evaporate liquid.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 bowl
- Calories: 850
- Sugar: 6g
- Sodium: 900mg
- Fat: 60g
- Saturated Fat: 30g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 60g
- Cholesterol: 180mg