Indonesian Beef Rendang
Indonesian Beef Rendang
SERVES 2-3
2 MINS PREP
COOKS IN 50 MINS
This is a really easy version of a beef Rendang but the layers of flavours in the sauce ensures the results are delicious, warming and moreish.
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Tailored to Taste
Indonesian Rendang is a thing of beauty. It is slowly cooked beef in a well-caramelised spiced and roasted coconut sauce. It is normally a dish eaten on a special occasion, as it takes a while to cook right, but with the sauce already done, you just need to make sure the beef is meltingly soft and the sauce has reduced to a coating consistency before serving. Serve with rice and some vegetables on the side.
Ingredients
- 1 pack of The Spice Tailor Indonesian Rendang Curry
- 1 tbs. of vegetable oil
- 400g of diced braising steak
Method
- Heat oil in non-stick pan and brown the meat.
- Add the herbs and spices from the pouch and stir for 30s in the oil in the pan.
- Add the base sauce from the smaller pouch and coconut milk from the larger pouch. Stir well and sauté the meat in the sauce for 2-3 minutes.
- Add 150ml of water and bring to a boil. Then simmer, stirring occasionally, for 40-45 minutes until the meat is really tender and the sauce coats the meat. You will need to add a little more water during the cooking time when the pan starts to look dry.
- Season to taste and serve.
Tailored to Taste
Indonesian Rendang is a thing of beauty. It is slowly cooked beef in a well-caramelised spiced and roasted coconut sauce. It is normally a dish eaten on a special occasion, as it takes a while to cook right, but with the sauce already done, you just need to make sure the beef is meltingly soft and the sauce has reduced to a coating consistency before serving. Serve with rice and some vegetables on the side.
Ingredients
- 1 pack of The Spice Tailor Indonesian Rendang Curry
- 1 tbs. of vegetable oil
- 400g of diced braising steak
Method
- Heat oil in non-stick pan and brown the meat.
- Add the herbs and spices from the pouch and stir for 30s in the oil in the pan.
- Add the base sauce from the smaller pouch and coconut milk from the larger pouch. Stir well and sauté the meat in the sauce for 2-3 minutes.
- Add 150ml of water and bring to a boil. Then simmer, stirring occasionally, for 40-45 minutes until the meat is really tender and the sauce coats the meat. You will need to add a little more water during the cooking time when the pan starts to look dry.
- Season to taste and serve.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Indonesian Rendang
Deliciously warming and full-bodied, this curry is richly flavoured with a carefully selected mix of ingredients. Perfect slow-cooked with beef, but also delicious with chicken, mushrooms, tofu, aubergine, lamb or duck.
