Cooked - Low And Slow Beef Rendang

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Low And Slow Beef Rendang

1.0

1 onion roughly diced

2 tbsp. garlic and ginger paste

3 stalks lemongrass chopped

1 tsp. shrimp paste

1-2 tsp. Kashmiri chilli powder to taste

1 tsp. turmeric

40ml oil

3 star anise

1 stick cinnamon

3 cloves

5 green cardamon pods

1 heaped tbsp. garam masala

1 heaped tsp. chicken powder

1 tsp. salt

6 kaffir lime leaves

1 stalk lemongrass bruised

800g ox cheek cubed

1 x 400g tin coconut milk

50g toasted coconut

1 tbsp. tamarind paste

2 tbsp. kecap manis (sweet soy sauce)

20g palm sugar

Blitz together the spice paste ingredients then set aside. Add the oil into a large pan then fry the tempering spices for 1-2 minutes before adding in the reserved spice paste. Cook this for round five minutes. Sprinkle in the garam masala, chicken powder and salt then it's time for the other aromatics. Throw in the Lime leaves and lemongrass. Add then beef then fry for a few minutes before pouring in the coconut milk and toasted coconut. Stir well then bring up to a simmer, cover with a tight fitting lid then cook over a low heat for around 3 to 4 hours until the beef is tender.
Season with tamarind, Kecap manis and sugar, then cook over a medium heat, uncovered, for round 30 minutes until the sauce has reduced and the fats split from the coconut milk. This will almost fry the tender beef during the final process of this Recipe. Serve with a squeeze of lime juice and a portion of rice.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥩Beef Dish

Cuisine🇮🇩Indonesian

Occasions🍲Comfort Food🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 3h

Created 95 weeks ago

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