Beef rendang with coconut and lemongrass
Beef slowly cooked in coconut milk and spices until the sauce clings to every piece.
- Time2 hr 30
- LevelMedium
- Costabout £2.00 a head
Ingredients
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Method
- 1
Blitz the onions, garlic, ginger and chillies to a paste in a food processor.
- 2
Heat the oil in a heavy pan. Fry the paste for 5 minutes. Add the spices and cook for 2 minutes until fragrant.
7 min - 3
Add the beef and cook for 5 minutes, turning, until coated.
5 min - 4
Pour in the coconut milk, water, lemongrass, tamarind and sugar. Bring to a simmer.
- 5
Cook uncovered for 2 hours, stirring every 20 minutes, until the beef is tender and the sauce is thick and dark.
120 min - 6
Remove the lemongrass and serve with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.