Slow-Cooked Indonesian Beef Rendang
By Rempapa
Published on 24 September 2024
Traditionally, rendang is a laborious dish to make and saved for special occasions. This recipe uses fragrant spiced tamarind paste as the base for an effortless yet authentic rendang. While it still requires slow cooking to get the signature deep colour and intense flavour, a lot of the time spent is idle. This is one dish to make loads of to impress your guests, or to freeze for a rainy day.Time and servings
6 hrs 5 minsTotal time
6Servings
5 minsPrep time
6 hrsCooking time
Ingredients
- 1 tbsp coconut or vegetable oil
- 180g jar Rempapa Balinese Spiced Tamarind Curry Paste
- 400ml coconut milk
- 1kg diced braising or stewing steak
- 3 heaped tbsp desiccated coconut
- 3 x 250g packets microwavable basmati rice
- 15g coriander, leaves picked
Method
Step 1
Heat the oven to 170°C/ 150°C fan/ gas 3 1/2. Heat the oil in a heavy-based, ovenproof pan over a medium heat. Add the jar of paste and fry for 5 mins, until fragrant.Step 2
Stir in the coconut milk, a splash of water used to wash out the tin and a big pinch of salt. Bring to a simmer then add the beef and enough water to cover. Stir well then cover with a tight-fitting lid and cook in the oven for 3 hours.Step 3
Meanwhile, set a frying pan over a medium heat and toast the desiccated coconut until golden. Stir through the beef then return to the oven for 3 hours, until the beef is fall-apart tender and the sauce is rich and thick.Step 4
Cook the rice to packet instructions then serve with rendang and topped with coriander.Step 5
Cooks tip: Cool, cover and freeze any leftovers for up to 1 month. You can also do this in a pressure cooker on high for 30 mins, before opening the lid, adding the toasted desiccated coconut and reducing until most of the liquid evaporates.