Beef Rendang

11 ingredients
3 steps

Ingredients

  • 1/2 cup rendang paste
  • 2 1/4 lb blade or chuck steak, cubed
  • 1/2 cup desiccated coconut, toasted + extra, to serve
  • 1 None small cucumber, finely chopped
  • 1 None small red onion, finely chopped
  • 1 None ripe tomato, chopped
  • None None steamed rice, to serve
  • None None pappadams, to serve
  • None None yogurt, to serve
  • None None chutney, to serve
  • None None fresh cilantro, to serve

Directions

  1. 1
    Heat a heavy-bottomed saucepan over medium heat. Add rendang paste and saute for 2-3 mins, until fragrant. Add beef, cover with water then bring to a boil. Reduce heat and simmer, uncovered, for 2 hours. Shred meat then fold in coconut.
  2. 2
    Meanwhile, for the salad, toss cucumber, red onion and tomato together. Season to taste.
  3. 3
    Serve beef rendang with salad, steamed white rice, pappadams, yogurt, chutney, extra toasted coconut and cilantro.

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