Beef rendang
4 servings
Prep: 10 mins,
Cooking: 1 hr 15 mins
You must scatter over toasted coconut flakes and serve with steamed jasmine rice.
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Ingredients (18)
CURRY PASTE:
2 | spring onion — chopped |
4 cm | fresh ginger — grated |
3 cloves | garlic — cloves, crushed |
1 tsp | cloves — ground |
1 tsp | cinnamon — ground |
1 tsp | turmeric |
1 | red chilli — chopped |
2 Tbs | fresh coriander |
1 Tbs | oil |
CURRY:
2 Tbs | oil |
600 g | beef — shin, cubed |
1x 400 ml | coconut milk — tinned |
1/2 cup | stock — beef |
4 | lime leaves |
1 Tbs | brown sugar |
limes — juice only | |
sea salt | |
1/2 cup | coconut — flakes, toasted |
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