2025-02-14

Cuisine: Indonesian | Category: Main Course | Yield: 5 servings

Prep Time: 10 minutes | Cook Time: 5 hours | Total Time: 5 hours, 10 minutes

My families version of rendang. Beefy and creamy, perfect for a cold night in.

Ingredients

• 4 tbsp Peanut Oil
• 6 tsp Ground Coriander
• 3 tsp Ground Cumin
• 3 tsp Turmeric
• 2 tbsp Minced Lemongrass
• 2 tsp Minced Ginger
• 7 cloves Minced Garlic
• 3 Large Onions
• 1 kg Beef Chuck
• 2 tsp Chili Flakes
• 1 ½ cups Desiccated Coconut
• 800 ml Coconut Milk
• 4 tsp Beef Stock Powder

Steps

1. Roughly dice onions. Heat oil in the large pot and soften onions. Add the coriander, cumin, turmeric, lemongrass, ginger and garlic and fry for about 1-2 minutes.
2. Add beef and fry in the spice mix until sealed/browned.
3. Dissolve beef stock in 1 ½ cups of water. Add beef stock, coconut milk and desiccated coconut to the mix and bring to a slow boil.
4. Simmer for about 4-5 hours. Over this time ensure the mix doesn't dry out.
5. Once the meat is tender and the sauce reaches the desired consistency, season to taste with salt and then it is ready!

Notes

• Not true to authentic rendang but this is how my family has made it for years.
• Great with lime leaves as well. If adding, add them in before you simmer for 5h.