Slow-Cooked Beef Rendang with Toasted Coconut
Inspired by techniques from NYT Cooking.
A rich, slow-braised beef curry deeply flavoured with toasted coconut, citrus leaves and a fragrant chilli paste, simmered until dark, thick and glossy.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Soak. Soak 8 dried red chillies in cold water for 1 h until soft, then drain and chop.
- 2
Blend. Blitz the chillies with 120 g shallots, 2 lemongrass stalks, 6 garlic cloves and the chopped ginger with 80 ml water to a smooth paste.
- 3
Fry. Heat 5 tbsp oil in a wok until very hot, add the paste and fry for 1-2 min until fragrant.
- 4
Simmer. Add 700 g beef, 240 ml coconut milk and 280 ml water, bring to the boil, cover and simmer gently for 30 min.
- 5
Season. Stir in 6 lime leaves, 60 ml tamarind liquid, 1 tsp sugar and 1 tsp salt.
- 6
Toast. Toast 40 g desiccated coconut in a dry pan over medium heat for 2-3 min until light golden, then stir into the beef.
- 7
Cook. Cover and cook on low until the beef is very tender, 60-75 min, stirring occasionally and adding a splash of water if it catches.
- 8
Reduce. Uncover and cook, stirring often, until the sauce is thick and dark and the oil separates, 15-20 min.
- 9
Serve. Remove the lime leaves and serve hot with steamed rice.
Storage
Once cooled, cover and keep in the fridge for a few days, or freeze in portions, reheating gently on the hob until piping hot throughout. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- small heatproof bowl
- blender
- wok or wide heavy pan with lid
- small dry frying pan
- wooden spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 639 kcal |
| Protein | 41.8 g |
| Carbohydrate | 24.3 g |
| of which sugars | 10.1 g |
| of which free sugars | 1 g |
| Fat | 44.3 g |
| of which saturates | 21.6 g |
| Fibre | 3.9 g |
| Salt | 1.87 g |
Protein per 100 kcal
6.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
