Beef Rendang
Dry-cooked shredded beef in coconut, lemongrass, galangal and chilli until dark, rich and clinging.
makes 14 blocks, about 77p each
- Time
- 4 hr25 min prep · 3 hr 35 min cook
- Makes
- 14 blocks
- Cost per blockPer block
- 77p
- Calories per blockCalories
- 129 kcal
- Spice
- 3 of 5
You’ll need
- 700gbeef braising or chuck steak, fat trimmed
- 1 tin (400ml)light coconut milk
- 15glight brown sugar
- 20mllight soy sauce
- 15gdesiccated coconut (toasted)
- 1star anise
- 3cloves
- 2lime leaves (optional)
- 10mlrapeseed oil
- 5gsalt
- 350mlwater
For the paste
- 150gshallots or onions
- 3 stalks (45g)lemongrass
- 25g (2 tbsp paste)galangal paste or fresh ginger
- 4 clovesgarlic
- 3 (40g)red chillies
- 15g (1 tbsp)tamarind paste
- 6gground coriander
- 4gcumin
- 3gturmeric
- 2gcinnamon
or about 75g ready-made rendang paste (from Asian grocers)
Allergens: Soya. Check the labels on stock cubes, sauces and pastes, as brands vary.
Serve it
Coconut rice with cucumber · A wrap with pickled shallots and lime · Steamed jasmine rice with greens
Method
- Step 1: Blitz the shallots, lemongrass (outer layers removed), galangal, garlic, chillies, tamarind, turmeric and ground spices with a splash of water into a paste. (5 min)
- Step 2: Cut the beef into 3cm pieces and brown in the oil in a heavy casserole in two batches. (12 min)
- Step 3: Fry the paste for 3 minutes, then return the beef with the coconut milk, soy, sugar, salt, water, star anise, cloves and lime leaves. Bring to a simmer.
- Step 4: Cover and cook gently until the beef is tender (about 1 hour), then uncover and keep simmering, stirring more often as it thickens, until the sauce is dark, oily and almost dry. (2 hours 15 min)
- Step 5: Toast the desiccated coconut in a dry pan until deep gold (3 min). Shred the beef in the pot, remove the whole spices and lime leaves, and stir in the coconut. (10 min)
- Step 6: Cool and freeze in 70g blocks.
Hotter: add 2 bird's eye chillies to the paste.
| kcal | protein | carbs | fat | fibre | salt | |
|---|---|---|---|---|---|---|
| Per block | 129 | 11g | 5.4g | 7.3g | 1.9g | 0.8g |
| Per 3 blocks | 387 | 33g | 16.2g | 21.9g | 5.7g | 2.4g |
Cook’s notes
- Go slowly at the end and stir often, as the thick sauce catches easily.
- When reheating: add a squeeze of lime and plenty of chopped coriander, with a spoon of coconut milk if you want it saucier.
- Full-fat coconut milk makes it richer but adds about 40 kcal per block; leave out the toasted coconut for a leaner version.
- Slow cooker: 6 hours on Low, then reduce uncovered on the hob.
Serve it
Coconut rice with cucumber · A wrap with pickled shallots and lime · Steamed jasmine rice with greens.
Freeze, reheat and serve
- Freeze
- Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
- Reheat
- Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
- A portion
- 3 blocks (210g) make a dinner for one adult: about 387 kcal and 33g protein before rice, bread or potatoes.
Beef Rendang questions
Why cook it until it is almost dry?
That is what makes a rendang. As the liquid goes, the coconut oil separates and the paste fries in it, turning dark and caramelised and clinging to the beef.
Can I use chicken instead of beef?
Chicken thighs work. Cook them covered for about 30 minutes rather than an hour, then uncover and reduce the sauce in the same way.
What can I use instead of lime leaves?
They are optional. A couple of strips of lime zest added with the star anise give a similar fresh, citrus fragrance.
Sauces that go with it
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Updated . Nutrition, costs and yields are estimates. Gluten-free assumes tamari in place of soy sauce.