Beef Rendang

Tender beef simmered slowly in aromatic spice paste and light coconut milk until rich and thick. Finished with coconut cream, toasted coconut, and kaffir lime leaves.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Grind Spice Paste A ingredients together. Add in water (a third of the height of the paste).

Step 2

Add Spice Mix B ingredients in and mix well with a spoon (adding powder to the wet paste will help to dry it out).

Step 3

Mix 20ml coconut cream with 300ml water to make light coconut milk. Set aside remaining 70ml of coconut cream.

Step 4

In a saucepan, heat the cooking oil. Add the ground spice paste, beef and light coconut milk together at high heat and bring to the boil (stir well).

Step 5

Turn heat down to medium to simmer until meat is tender (a minimum of 2 hours). Cover the saucepan with a lid. Check on the beef from time to time and stir it regularly to prevent it from burning.

Step 6

When the meat is tender, turn up the heat to high to thicken the gravy.

Step 7

Add in the remaining 70ml of coconut cream, toasted grated coconut, salt, sugar and pepper; stir in and turn off heat.

Step 8

Garnish with the kaffir lime leaves before serving.