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Indonesian beef rendang
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Indonesian beef coconut curry: Cubes of beef in flavorful coconut curry.
Ingredients:
  • 36.80 gm vegetable oil
  • 1kg diced beef
  • 50g sachet rendang spice paste
  • 400ml can coconut milk
  • 125.00 ml Real Stock Beef
  • 8.00 gm brown sugar
  • 20.00 ml kecap manis
  • 1 onion, finely chopped
  • Tomato, wedges, to serve
  • Cucumber, diced, to serve
  • Red chilli, sliced, to serve
Instructions:
  • In a large, deep frying pan, heat oil over medium-high heat. Brown beef in 4 batches. Transfer to a plate. Reduce heat to medium and sauté onion until soft and browned, about 5-7 minutes.
  • Cook the Rendang paste in the pan for 1 minute while continuously stirring. Return all the meat to the pan. Set aside 2 tablespoons of coconut milk, then add the remainder to the pan along with the stock. Bring to a boil, then reduce the heat to very low and simmer uncovered for 1 hour, stirring occasionally.
  • Combine coconut, sugar, and kecap manis in the pan and simmer for 30 minutes, stirring frequently to prevent sticking, until the liquid is nearly evaporated. Aim for a thick, dry curry consistency.
  • Garnish with sliced tomato, cucumber, and chili, then drizzle with reserved coconut milk before serving.

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