Beef Rendang

Nutrition per serving

Estimated cost $5.50 per serving · $22.00 total

Ingredients

• 1kg beef chuck, cubed
• 400ml coconut milk
• 200ml coconut cream
• 3 lemongrass stalks, bruised
• 6 kaffir lime leaves
• 2 tbsp tamarind paste
• 1 tbsp brown sugar
• 1 tsp salt
• Rendang spice paste (or 150g bought rendang paste)
• Toasted coconut, to finish

Method

1. 1

   Brown the beef well and set aside.

2. 2

   Fry the rendang paste with lemongrass and lime leaves for 3 minutes.

3. 3

   Return the beef and pour in coconut milk and cream.

4. 4

   Simmer very gently, uncovered, for 2 hours, stirring occasionally.

5. 5

   Add tamarind, sugar and salt, then keep cooking until the sauce clings to the beef and turns dark.

6. 6

   Top with toasted coconut and serve with rice.