Ingredients
2 tbsp vegetable oil
1kg diced beef
1 onion finely chopped
50g sachet Rendang spice paste
400ml can coconut milk
½ cup beef stock
½ cup desiccated coconut
2 tsp brown sugar
1 tbsp kecap manis
Tomato wedges, diced cucumber and sliced red chilli, to serves
Method
Serves: 6
Preparation: 15 mins
Cooking: 2 hrs
1. Heat the oil in a large, deep frying pan. Cook beef in 4 batches over medium high heat until browned. Transfer
to a plate. Reduce the heat to medium and add the onion to the pan. Cook for 5-7 mins until onion is soft and
brown.
2. Add Rendang paste and cook, stirring, for 1 min. Return all meat to pan. Reserve 2 tbsp of coconut milk and add
rest to pan with stock. Bring to the boil. Reduce heat to very low and simmer, uncovered, for 1 hr, stirring
occasionally.
3. Stir in coconut, sugar and kecap manis, and cook for 30 mins, stirring often so it doesn’t catch on bottom of pan,
until liquid is almost all reduced. It should be quite a dry curry.
4. Serve topped with tomato, cucumber and chilli, with reserved coconut milk drizzled over.
