Cheat's easy beef rendang
Classic curry made simple
Serves
4 - 6
Prep Time
15 mins
Cook Time
2 hrs 15 mins
Beef Rendang is a classic curry. Meltingly tender beef in a rich coconut sauce, which usually has a lengthy list of ingredients. You will love our cheat's version.
Feel free to swap the chuck steak for blade, cross-cut blade or even casserole beef. All of these will bring great flavour, so buy whatever is on special and make it work for you.
This recipe is courtesy of jennyskitchen.co.nz
Beef rendang is a classic curry. Meltingly tender beef in a rich coconut sauce, which usually has a lengthy list of ingredients. You will love our cheat's version.
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ShareIngredients
1kg Quality Mark chuck steaks
cut into cubes2 onions
diced2 stalks lemongrass
(or equivalent paste or pieces)2 Tbsp cooking oil
⅓ cup Jenny's Kitchen Tamarind Chutney
400ml can coconut cream
2 Tbsp soy sauce
1 Tbsp grated palm sugar
or brown sugar1 tsp chilli flakes
or 1 red chilli, sliced1 tsp ground coriander
1 tsp kosher salt
1/3 cup coconut flesh
shredded
fresh coriander
choppedred chilli
sliced
Method
Whizz onion and lemongrass together or chop very finely. Very gently brown in oil for 5-10 mins.
Add the meat, chutney, coconut cream, soy sauce, sugar, chilli, coriander & salt.
Bring to boil then simmer over a very low heat for 2 hours or until the meat is very soft. Keep the lid on, but with a wooden spoon in the pot to allow steam escape so the sauce reduces (it is quite a dry curry). Stir every 30 mins to prevent sticking.
While the curry cooks, toast the shredded coconut in a dry frying pan on medium heat for 2-3 mins. Stir while toasting and remove as soon as it is an even golden colour.
Sprinkle curry with toasted coconut and optional garnishes. Fantastic served with roti, rice or mashed potato.
Nutrition Information per Serving (321g)
This nutrition analysis is based on 6 serves and is for the beef curry only. It does not include the optional garnish or rice/roti/mashed potato to serve.
