Preparation time: 40 mins
Cooking time: 2 and a half hours
Serves: 6+
Ingredients
3 tbsp vegetable oil
2kg beef shin or skirt, cut into bite-sized chunks
2 lemongrass stalks, bruised
2 x 400ml cans coconut milk
4 tbsp unsweetened desiccated coconut
2 kaffir lime leaves, torn
1 Beef stock cube
2 tbsp tamarind paste
1 tsp sugar
¼ tsp salt
For the paste
1/2 – 3 chillies chopped (depending on taste)
6-8 baby shallots
2 inch / 5cm piece ginger, chopped
three cloves garlic
Method
For the paste, place all paste ingredients into a small food processor and blitz until smooth.
Heat the oil in a heavy-based flameproof casserole dish or large saucepan. Fry the paste for 5-10 minutes until golden. Add the beef chunks and the lemongrass and mix well. Once the beef has coloured, add the coconut milk plus 250ml water. Bring to the boil, then lower to a very low simmer, uncovered for 2 hours. Stir occasionally to prevent the rendang sticking, and more often towards the end.
Towards the end of the cooking time toast the coconut in a frying pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a blender, coarsely blend it to finer pieces – but not too fine. Put to one side.
After 2 hrs, add the coconut, kaffir lime leaves, stock cube, tamarind paste, sugar and salt to the pan. Stir well and simmer for 30 minutes. The meat should be tender and falling apart when touched.
Serve with rice and green salad.
Ingredients
Ingredients
3 tbsp vegetable oil
2kg beef shin or skirt, cut into bite-sized chunks
2 lemongrass stalks, bruised
2 x 400ml cans coconut milk
4 tbsp unsweetened desiccated coconut
2 kaffir lime leaves, torn
1 Beef stock cube
2 tbsp tamarind paste
1 tsp sugar
¼ tsp salt
Method
Serves: 6+
For the paste
1/2 – 3 chillies chopped (depending on taste)
6-8 baby shallots
2 inch / 5cm piece ginger, chopped
three cloves garlic
Method
For the paste, place all paste ingredients into a small food processor and blitz until smooth.
Heat the oil in a heavy-based flameproof casserole dish or large saucepan. Fry the paste for 5-10 minutes until golden. Add the beef chunks and the lemongrass and mix well. Once the beef has coloured, add the coconut milk plus 250ml water. Bring to the boil, then lower to a very low simmer, uncovered for 2 hours. Stir occasionally to prevent the rendang sticking, and more often towards the end.
Towards the end of the cooking time toast the coconut in a frying pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a blender, coarsely blend it to finer pieces – but not too fine. Put to one side.
After 2 hrs, add the coconut, kaffir lime leaves, stock cube, tamarind paste, sugar and salt to the pan. Stir well and simmer for 30 minutes. The meat should be tender and falling apart when touched.
Serve with rice and green salad.