Beef rendang
Indonesian beef slowly simmered in spiced coconut milk.
Active time1 h 15 min
Cooking3 h
Total3 h 30 min
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Ingredients
- 15 g garlic
- 40 g lemongrass
- 25 g fresh ginger
- 200 g onions
- 10 g red chilli
- 800 g braising beef
- 3 g ground turmeric
- 20 ml sunflower oil
- 800 ml coconut milk
- 280 g long-grain rice
- 2 g makrut lime leaves
- 20 g galangal
Preparation
Wash the chilli and remove the seeds. Peel the onion, garlic, ginger and galangal. Chop them together with the tender part of the lemongrass and the deseeded chilli.
15 g garlic40 g lemongrass25 g fresh ginger200 g onions10 g red chilli20 g galangal- blender
- knife
Sauté the chopped aromatics with the turmeric in the oil for 5 minutes.
3 g ground turmeric20 ml sunflower oil- casserole dish
Cube the beef. Add it to the pot with the coconut milk and washed makrut lime leaves. Simmer gently, uncovered, for about 2 hours and 30 minutes, stirring more often towards the end, until the meat is tender and the sauce has reduced well. Add a little water if the sauce reduces before the meat is tender.
800 g braising beef800 ml coconut milk2 g makrut lime leaves- casserole dish
- knife
- chopping board
During the final minutes of simmering, cook the rice according to the packet instructions and drain. As a guide, allow 12 to 15 minutes for long-grain rice. The cooking time and method on the packet take precedence over this timer. Remove the makrut lime leaves from the rendang before serving with the rice.
280 g long-grain rice- saucepan
- colander
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration