dinner · dairy-free · gluten-free
Beef rendang
Indonesian-Malaysian dry curry of beef slowly cooked in spiced coconut milk until dark and rich.
- Time
- 210min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
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Method
-
1
Blend the shallots, garlic, ginger, galangal, lemongrass, chilies and turmeric to a paste.
-
2
Fry the paste in oil until fragrant and darker, 8 minutes.
-
3
Add beef, coconut milk, lime leaves, tamarind, sugar and salt; simmer uncovered, stirring now and then, 2.5–3 hours.
-
4
As it thickens, stir often until the sauce is reduced, oily and clinging to the beef. Stir in the toasted coconut.
-
5
Serve with rice.
