Beef rendang

Name: Beef rendang
Prep time: 40 min
Cook time: 2 h 30 min
Total time: 3 h 10 min
Cuisine: Asian
Ingredients: 3 tbsp vegetable oil; 2kg beef shin or skirt, cut into bite-sized cubes; 2 lemongrass stalks, bashed (see 'Tip' for how to prepare); 2 x 400ml cans coconut milk; 4 tbsp desiccated coconut; 2 kaffir lime leaves torn; 1 ½ tbsp chicken stock powder (we used one from an Asian supermarket); 2 tbsp tamarind paste; 1 tsp golden caster sugar; ¼ tsp salt; 15 dry chillies; 6-8 baby shallots; thumb-sized piece ginger chopped; thumb-sized piece galangal peeled and chopped (use ginger if you can’t find it); 3 lemongrass stalks, chopped; 2 tbsp oil; 2 tsp mustard seeds; 2 tsp turmeric; 10 curry leaves (optional); 700g jasmine rice; 2 tsp chicken stock powder

Instructions

Prep:40minCook:2h 30min

Cover beef shin in coconut milk and spices and add toasted desiccated coconut to thicken the rich sauce in this slow-cooked Malaysian dish. Serve with turmeric rice

Updated at: Fri, 24 Apr 2026 00:01:37 GMT