Beef Rendang
Rendang is a slow weekend cook that fills the house with the smell of it. The beef goes in tough and comes out tender after a long simmer in the coconut milk, which reduces down and goes dark and sticky. Don't rush it, the time on the stove is the whole point.
Ingredients
Makes 4 servings
- 800g Beef chuck
- 400ml Coconut milk
- 160g Rendang paste
- 200g Brown onion
- 40g Lemongrass
- 8g Kaffir lime leaves
Method
- Cut beef into 4cm chunks. Slice onion and bruise lemongrass.
- Fry rendang paste in a wide pot over medium heat for 2 minutes. Add onion and cook 3 minutes.
- Add beef, coconut milk, lemongrass and lime leaves. Bring to a simmer, cover and cook 60 minutes.
- Uncover and simmer 20 minutes more, stirring often, until sauce is thick and coats the beef. Season to taste.
Nutrition
Per serving: 734 kcal · 42g protein · 15.2g carbs · 56.3g fat