Rendang Tok (Slow-Cooked Dry Beef Rendang)
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Ingredients
- 800 g beef brisket
- 400 ml tinned coconut milk
- 8 shallots
- 4 garlic cloves
- 20 g fresh galangal or ginger, grated
- 3 lemongrass stalks, bruised
- 10 dried red chillies
- 5 kaffir lime leaves
- 4 tbsp desiccated coconut
- 2 tbsp palm sugar
Nutrition (per serving)
- Calories
- 771 kcal
- Protein
- 44.7 g
- Carbohydrate
- 24.8 g
- of which sugars
- 14 g
- Fat
- 54.7 g
- of which saturates
- 32.3 g
- Fibre
- 5.1 g
- Salt
- 0.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the beef brisket into 4cm chunks. Blend the shallots, garlic, galangal and dried red chillies to a paste.
- 2
Toast the desiccated coconut in a dry pan over a medium heat for 3-4 minutes, stirring, until it turns a deep brown, almost like ground coffee, then set aside.
- 3
Fry the paste in a large heavy pan for 10 minutes until darkened and the oil has separated out.
- 4
Add the beef, lemongrass and kaffir lime leaves, stir to coat, then pour in the coconut milk.
- 5
Simmer uncovered on a low heat for 70 minutes, stirring every 10 minutes so it does not catch, until most of the liquid has gone.
- 6
Stir in the toasted coconut and palm sugar and cook for a final 10 minutes, stirring often, until the rendang is dark brown, dry and clinging to the beef with no pink remaining.
- 7
Rest for 5 minutes before serving with steamed rice.
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