Served with rice and topped with fresh chilli slices, this Slow-cooked beef rendang makes for a flavourful meal you're sure to love.
- Serves4
- Cook time3 hour 10 minutes
- Prep time10 minutes
Ingredients
- 2 shallots, peeled, chopped
- 3 garlic cloves, chopped
- 5cm-piece ginger, chopped
- 2 sticks lemongrass, white part only, thinly sliced
- 1 long red chilli, sliced
- 4 coriander roots, chopped
- 1 tbs peanut oil
- 1.5kg Coles Australian Beef Blade Roast, trimmed
- 400ml coconut milk
- 2 tsp tamarind puree
- 2 tsp brown sugar
- 1 cinnamon stick
- 2 whole star anise
- 1/2 cup (40g) desiccated coconut, lightly toasted
- Long red chilli, extra, to serve
- Desiccated coconut, extra, toasted, to serve
- Coriander leaves, to serve
- Steamed jasmine rice, to serve
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Method
Step 1
Preheat oven to 150°C. Process the shallot, garlic, ginger, lemongrass, chilli and coriander in a food processor until finely chopped. Add 1 tbs water and process until a paste forms. Season with salt.
Step 2
Heat 2 tsp of the oil in a heavy-based ovenproof pan over medium heat. Season the beef and cook, turning, for 5-7 mins or until browned all over. Transfer to a plate.Step 3
Heat remaining oil in the pan over medium heat. Cook the shallot and chilli paste for 2-3 mins or until aromatic. Stir in the coconut milk, tamarind, sugar, cinnamon, star anise and coconut. Bring to the boil. Return the beef to the pan. Cover and bake, turning the beef twice during cooking, for 3 hours or until beef is tender and shreds easily with a fork.Step 4
Remove the beef from the pan. Use two forks to shred the meat. Return the meat to the pan and stir to combine. Serve the beef rendang with extra chilli, extra coconut and coriander leaves. Serve with rice.
Slow-cooked beef rendang
- Serves4
- Cook time3 hour 10 minutes
- Prep time10 minutes
Ingredients
- 2 shallots, peeled, chopped
- 3 garlic cloves, chopped
- 5cm-piece ginger, chopped
- 2 sticks lemongrass, white part only, thinly sliced
- 1 long red chilli, sliced
- 4 coriander roots, chopped
- 1 tbs peanut oil
- 1.5kg Coles Australian Beef Blade Roast, trimmed
- 400ml coconut milk
- 2 tsp tamarind puree
- 2 tsp brown sugar
- 1 cinnamon stick
- 2 whole star anise
- 1/2 cup (40g) desiccated coconut, lightly toasted
- Long red chilli, extra, to serve
- Desiccated coconut, extra, toasted, to serve
- Coriander leaves, to serve
- Steamed jasmine rice, to serve
Description
Served with rice and topped with fresh chilli slices, this Slow-cooked beef rendang makes for a flavourful meal you're sure to love.
Method
Step 1
Preheat oven to 150°C. Process the shallot, garlic, ginger, lemongrass, chilli and coriander in a food processor until finely chopped. Add 1 tbs water and process until a paste forms. Season with salt.
Step 2
Heat 2 tsp of the oil in a heavy-based ovenproof pan over medium heat. Season the beef and cook, turning, for 5-7 mins or until browned all over. Transfer to a plate.Step 3
Heat remaining oil in the pan over medium heat. Cook the shallot and chilli paste for 2-3 mins or until aromatic. Stir in the coconut milk, tamarind, sugar, cinnamon, star anise and coconut. Bring to the boil. Return the beef to the pan. Cover and bake, turning the beef twice during cooking, for 3 hours or until beef is tender and shreds easily with a fork.Step 4
Remove the beef from the pan. Use two forks to shred the meat. Return the meat to the pan and stir to combine. Serve the beef rendang with extra chilli, extra coconut and coriander leaves. Serve with rice.