Description
A rich and flavorful Indonesian dish made with beef slow-cooked in spices and coconut milk.
Ingredients
Scale
- 3 tbsp neutral oil (such as avocado oil)
- 2 tbsp plain flour (all-purpose flour) or cornflour (cornstarch)
- pinch salt and pepper
- 800 g braising/stewing beef (cut into large chunks (approx 3-4cm))
- 1 large brown onion (peeled and chopped)
- 5 cloves garlic (peeled and minced)
- 2 tbsp minced ginger
- 1 tsp turmeric
- 2 lemongrass stalks (discard the outer leaves, and finely slice the lemongrass or use 2 tsp of lemongrass paste)
- 2 red chillies (chopped, hot red chillies suggested)
- 1 tsp tamarind paste
- 1 tbsp ground coriander
- 1 tsp freshly ground black pepper
- ½ tsp cinnamon
- 2 kaffir lime leaves (fresh or freeze dried)
- 3 tbsp dark brown muscovado sugar
- ½ tsp salt
- 800 ml full-fat coconut milk (2 x 400ml/14oz cans)
- boiled rice or egg fried rice
- spring onions (scallions) (sliced into thin strips)
- fresh red chillies (sliced)
- green veg such as pak choi or spinach
Instructions
- Preheat the oven to 150C/300F (fan) and place a large cast iron casserole dish on the hob (stove top).
- Add 2 tbsp of the oil and heat on a high heat.
- Mix the flour with a pinch of salt and pepper, and coat the beef chunks with the flour.
- Place the beef in the hot oil and brown (you may need to do this in two batches). Remove from the pan and place the sealed beef in a bowl.
- Add the remaining 1 tbsp of oil to the pan and then add in the onion. Turn down the heat and cook slowly for a couple of minutes whilst stirring (scrape up any crispy bits on the pan as you go).
- Add in the garlic, ginger, and turmeric and cook for another couple of minutes whilst stirring. If the base of the casserole dish is starting to get quite brown and the onions may be beginning to stick a little, add a splash of cold water to prevent the pan from burning.
- Add in the lemongrass, chillies, tamarind paste, ground coriander, pepper, cinnamon, lime leaves, sugar, and salt. Mix together and allow to cook for a minute.
- Add in the coconut milk and bring to a gentle bubble, stirring to ensure nothing is sticking to the base of the casserole dish.
- Add the beef back in and stir. Place a lid on and put in the oven. Cook for 90 minutes, giving the curry a stir after 45 minutes.
- After 90 minutes, give everything a stir again and ensure nothing is sticking, then remove the lid and continue to cook in the oven, uncovered for another 2-2 hours. Stir very gently every half an hour to avoid breaking up the beef chunks.
- Towards the last hour of cooking time, the sauce will darken and the oil will separate and rise to the top.
- If you like a bit of sauce with your rendang, remove it from the oven when there is a bit of oil on top and it is still quite saucy underneath.
- If you prefer your rendang drier, leave it to cook for longer while keeping a close eye to ensure it doesn’t burn. Stir gently and often, draining any remaining oil off before serving.
- Gently stir the rendang, and serve with rice, sprinkled with strips of spring onion (scallions).
Notes
- This dish can be made ahead of time and reheated, as the flavors deepen with time.
- Serve with a side of vegetables to balance the rich flavors of the beef.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Oven
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg