Name: Beef rendang
Prep time: 5 min
Cook time: 130 min
Total time: 135 min
Yield: 6
Ingredients: 2 60 g packets rendang paste; 1 kilogram bolar blade roast, cubed; 1/2 cup desiccated coconut, toasted, plus extra to serve; steamed rice; pappadams; natural yoghurt; chutney; coriander, to serve; Salad; 1 small cucumber, finely chopped; 1 small red onion, finely chopped; 1 ripe tomato, chopped

Beef rendang

Serves 6

Prep

Cook

2H 10M

Total

2H 15M

Skip to Recipe

Ingredients

2 60 g packets rendang paste

1 kilogram bolar blade roast, cubed

1/2 cup desiccated coconut, toasted, plus extra to serve

steamed rice

pappadams

natural yoghurt

chutney

coriander, to serve

Salad

1 small cucumber, finely chopped

1 small red onion, finely chopped

1 ripe tomato, chopped

Method

1.Heat a heavy-based saucepan on medium. Add paste and fry for 2-3 minutes, until fragrant.

2.Add beef to pan. Pour enough water into pan to cover beef completely. Bring to boil, then reduce heat to low. Simmer, uncovered, for 2 hours water should slowly evaporate and meat will become very soft. Add more water during cooking if pan becomes dry.

3.For salad, toss all ingredients together in a bowl and season to taste.

4.Use two forks to break meat apart. Stir coconut through. Serve with steamed white rice, pappadams, natural yoghurt, chutney, extra toasted coconut and coriander.

Rendang paste is available from the Asian section of most supermarkets Make your own rendang paste in a food processer – combine 1 small onion with 1 tablespoon each fresh ginger, garlic, lemongrass and dried red chillies. Process to form a smooth paste. This freezes well.
Note

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