Beef Rendang
Published on
December 3, 2018
(Updated April 23rd, 2024)
in
•
Mains
A recipe for my take on Beef Rendang.
Beef Rendang is a dish that originates from Indonesia.
Similar to the common scenario of using a marinade to cook meat, in this recipe, beef is mixed in a thick pasty mix, before being cooked.
This paste is made from scratch.
It includes spices, garlic, ginger and shallots.
It is prepared simply by blending the paste ingredients in a food processor.
The diced beef is then mixed with the paste before being cooked in a large frypan.
Other ingredients, including steamed and then pan fried desiccated coconut, lemongrass and coconut milk are added to the frypan.
It is simmered for 1 hour and 50 minutes.
It is worth the lengthy time it takes to simmer while occasionally stirring the beef.
The sauce will gradually turn a browner colour and will thicken.
The result will be each piece of tender beef you eat covered in a dense and delicious sauce.
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Description
A recipe for Beef Rendang.
- 1/2 cup desiccated coconut
- 8cm piece ginger, finely chopped
- 5 garlic cloves, crushed
- 7 shallots, chopped
- 1 tsp ground coriander
- 1 tbsp chilli powder
- 1 tsp turmeric powder
- 1 tsp salt
- 800g beef rump, diced
- 4 stalks lemongrass
- 800ml (2 cans) coconut milk
- 2 tbsp fresh coriander, chopped
- 1/4 cup fried shallots
- 2 1/2 cups basmatti rice
- Bring a saucepan of water to the boil. Meanwhile, put desiccated coconut in a metal strainer. When boiled, reduce heat and simmer, placing the strainer in a steamer on top of the saucepan, for 5 minutes. Remove from heat and let the desiccated coconut rest for 2 minutes. Heat a small sized frypan over a medium heat and add the desiccated coconut and cook for about 3 minutes, or until well browned, stirring often.
- To make the paste, combine ground coriander, chilli flakes, ginger, turmeric, garlic and shallots in a food processor and process for 10 seconds. Add 2 tablespoons of water and process again. Continue processing while adding water two more times, or until the mixture is pasty.
- Heat a large frypan over medium heat. Meanwhile, mix the beef with the paste and salt in a bowl. When the frypan is heated, add the beef paste mix and cook for 4 minutes, stirring often. Add desiccated coconut, lemongrass and coconut milk and bring to the boil, stirring constantly. Turn the heat down to a very low heat and simmer for 1 hour and 50 minutes, stirring occasionally.
- Prepare the rice as per packet instructions. Serve Beef Rendang with rice, topping with fresh coriander and fried shallots.
Nutrition
- Serving Size: 6
- Calories: 1099