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Main course · Malaysian

Beef Rendang

90 min Serves 4 ~631 kcal/serving ~£12.50 (£3.13/serving) Contains-nutsDairy-freeGluten-free

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 800 g beef shin, diced
  • 400 ml tinned coconut milk
  • 6 shallots
  • 4 garlic cloves
  • 20 g fresh ginger
  • 20 g fresh galangal or ginger, grated
  • 2 lemongrass stalks, bruised
  • 8 dried red chillies
  • 4 kaffir lime leaves
  • 40 g cashew nuts
  • 3 tbsp desiccated coconut
  • 1 tbsp palm sugar
  • 1 tbsp tamarind paste

Nutrition (per serving)

Calories
631 kcal
Protein
49 g
Carbohydrate
22.9 g
of which sugars
11.4 g
Fat
37.8 g
of which saturates
24.2 g
Fibre
4.7 g
Salt
0.38 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Blend the shallots, garlic, ginger, galangal, dried red chillies and cashew nuts to a smooth paste with a splash of water.

  2. 2

    Toast the desiccated coconut in a dry frying pan over a medium heat for 2-3 minutes, stirring constantly, until deep golden, then set aside.

  3. 3

    Fry the paste in a large pan for 8-10 minutes over a medium heat, stirring often, until it darkens and the oil separates.

  4. 4

    Add the beef shin, lemongrass and kaffir lime leaves and stir to coat in the paste.

  5. 5

    Pour in the coconut milk, bring to a gentle simmer, then cover and cook on the lowest heat for 65-70 minutes, stirring occasionally, until the beef is fork-tender.

  6. 6

    Stir in the toasted coconut, palm sugar and tamarind paste, then uncover and simmer for a final 10-15 minutes until the sauce is thick, dark and clings to the meat.

  7. 7

    Check a piece of beef has no pink remaining before serving with steamed rice.

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