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Beef rendang
Beef rendang
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Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
Tender meat in aromatic coconut sauce, bursting with flavor.
Ingredients:
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric
  • 1 brown onion, coarsely chopped
  • 4 garlic cloves, coarsely chopped
  • 3cm piece fresh ginger, peeled, coarsely chopped
  • 1 long fresh red chilli, coarsely chopped
  • 1kg gravy beef, cut into 5cm pieces
  • 45g (1/2 cup) desiccated coconut
  • 1 stem lemon grass, trimmed, bruised
  • 1 cinnamon stick (see note)
  • Steamed white rice, to serve
  • 82.50 ml fresh coriander leaves
Instructions:
  • In a small frying pan over medium-high heat, toast the coriander and cumin seeds for 2 minutes, shaking occasionally until fragrant.
  • Combine the turmeric, onion, garlic, ginger, and chili in a food processor and blend until smooth. Pour the mixture into a large bowl, add beef, and mix well. Cover and refrigerate for 4 hours or overnight to marinate.
  • Transfer the beef mixture into a large saucepan. Pour in the coconut milk, add coconut, lemon grass, and cinnamon. Bring to a boil over medium-high heat. Reduce heat, simmer for 2 1/2 hours until beef is tender. Remove and discard the lemon grass and cinnamon stick before serving.
  • Turn up the heat to medium-high and cook, stirring frequently, for 25 minutes or until the liquid is absorbed. Serve the rice and beef in individual dishes, garnished with fresh coriander leaves.

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