Beef in Coconut Milk (Rendang Daging)

    2 hours 20 minutes

    Rendang is a slow cooked and very spicy Indonesian curry. This version uses coconut milk and beef. Serve with white rice.

    2 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 1 kg chuck steak, cut into big cubes
    • 2 cups coconut milk
    • 30g tamarind paste
    • 1/2 cup warm water
    • 2 tablespoons kecap manis
    • Spice paste
    • 5 birdseye chillies, finely chopped
    • 2 onions, chopped
    • 2 cloves garlic, finely chopped
    • 5cm galangal, peeled and chopped
    • 3 tablespoons coriander seeds
    • 3 teaspoons cumin seeds
    • 2 teaspoons shrimp paste (optional)
    • 1 stalk lemongrass, white part only, sliced
    • 6 candlenuts
    • 3 kaffir lime leaves, shredded

    Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

    1. Process all the spice paste ingredients in a food processor.
    2. Heat oil in a wok, add spice paste and cook, stirring, for 2 minutes. Add beef and cook a further 3 minutes. Add coconut milk and gently simmer, stirring occasionally, for 1 hour.
    3. Mix tamarind paste and warm water until combined. Add the tamarind mixture and kecap manis to the beef and cook a further 30-60 minutes until the beef is very tender and the sauce is thick.

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