Slow-Cooked Beef Rendang
Rich, fragrant Malaysian beef braised low and slow in coconut cream, spiced aromatics, and tamarind.
Ingredients
450g braising beef, cut into cubes500g
5 tbsp vegetable oil1L
1 cinnamon stick5 pieces
3 whole cloves30g
3 whole star anise15g
3 green cardamom pods30g
240ml coconut cream400ml
2 tbsp tamarind paste200g
6 kaffir lime leaves10g
1 tbsp caster sugar or palm sugar1kg
5 shallots, roughly chopped300g
Method
- Chop the spice paste ingredients and then blend it in a food processor until fine.
- Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
- Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £6.06 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£10.93 est. · serves 4