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Slow-cooked beef rendang
Slow-cooked beef rendang
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Prep Time:
10 minutes
Cook Time:
190 minutes
Total Time:
200 minutes
Indulge in succulent slow-cooked beef rendang topped with coconut, coriander, and served with fluffy rice.
Ingredients:
  • 2 shallots, peeled, chopped
  • 3 garlic cloves, chopped
  • 5cm-piece ginger, chopped
  • 2 sticks lemongrass, white part only, thinly sliced
  • 1 long red chilli, sliced
  • 4 coriander roots, chopped
  • 18.20 gm peanut oil
  • 1.5kg Beef Blade Roast, trimmed
  • 400ml coconut milk
  • 2 tsp tamarind puree
  • 8.00 gm brown sugar
  • 1 cinnamon stick or quill
  • 2 whole star anise
  • 40g desiccated coconut
  • Long red chilli, extra, to serve
  • Desiccated coconut, extra, toasted, to serve
  • Coriander leaves, to serve
  • Steamed jasmine rice, to serve
Instructions:
  • Preheat the oven to 150C. Blend shallot, garlic, ginger, lemongrass, chili, and coriander in a food processor until finely chopped. Mix in 1 tablespoon of water until a smooth paste forms. Season with salt.
  • In a heavy-based ovenproof pan over medium heat, heat 2 teaspoons of oil until shimmering. Season the beef, then sear and turn for 5-7 minutes until beautifully browned all over. Remove the beef and place it on a plate.
  • Heat the rest of the oil in the pan over medium heat. Sauté the shallot and chili paste for 2-3 minutes until fragrant. Add coconut milk, tamarind, sugar, cinnamon, star anise, and coconut. Bring to a boil. Add the beef back to the pan, cover, and bake for 3 hours, turning the beef twice, until it's tender and easily shreds with a fork.
  • Transfer the beef to a plate and shred it using two forks. Return the shredded beef to the pan and mix well. Garnish the beef rendang with extra chili, coconut, and coriander leaves. Serve with rice.

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