Beef Rendang

, Serves 4

Beef cheeks slow-braised in a spiced lemongrass-chilli paste and coconut milk until tender, finished with toasted coconut and a fresh cucumber salad.

10 dried small chillies, deseeded	Blend into a paste	Fry paste 5 min until fragrant	Add spices & lime leaves, cook 2 min	Coat beef, stir in coconut milk	Simmer 2 hr covered, 30 min uncovered	Stir in coconut, tamarind & sugar, 5 min	Serve with rice, salad & peanuts
4 shallots, chopped
2 lemongrass sticks, white part only, chopped
5 garlic cloves, smashed
5 candlenuts
1 cm piece turmeric, peeled
1 thumb-size piece ginger, peeled, chopped
1 thumb-size piece galangal, peeled, chopped
1 tsp sea salt
30 ml neutral oil (for the paste)
30 ml neutral oil (for the pot)
1 cinnamon stick
3 star anise
4 cloves
4 cardamom pods
4 kaffir lime leaves
1.2 kg beef cheeks, silverskin trimmed, 2 cm cubes
400 ml coconut milk
40 g shredded coconut	Toast coconut, pound to paste
1 tbsp tamarind paste
1 tbsp palm sugar
4 baby cucumbers, halved lengthways and chopped	Toss cucumber, herbs & lime juice
1/2 cup coriander leaves
1/2 cup mint leaves
1 squeeze lime juice
lime wedges, toasted peanuts & steamed rice, to serve

Translate

Part of Pro · 19 languages

Download

read left to right — each column combines what's behind it.

Make a table from your next recipe

Paste a link, recipe text or a cookbook photo.