Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Beef rendang Food Beef rendang Preparation time Cooking time Serves 4 INGREDIENTS Ground Paste 200g onions 4 tbsp garlic cloves 3 tbsp ground ginger 3 tbsp ground galangal 4 lemon grass stems 4 kaffir lime leaves 2 tbsp turmeric powder 1 tbsp ground clove 4 tbsp chilli powder 2 tbsp curry powder 1 tbsp coriander powder Oil for cooking 1kg chuck steak, cut into 5cm cubes 100ml tamarind juice 1 tbsp sugar 2 tbsp salt 2 cups water 400ml coconut milk 100g desiccated coconut, lightly toasted 2 tbsp kechap manis METHOD Process all the ground paste ingredients to a coarse paste. In a pan, heat the oil to medium hot, cook the paste for 3–4 minutes, add the meat and continue cooking to slightly brown. Add tamarind, sugar, salt, water, coconut milk and kechap manis. Cook gently, making sure it is stirred constantly for 1½ hours or until tender. Keep stirring to prevent it from burning at the bottom. Add water if it is too thick. Add the desiccated coconut and continue cooking for 20 minutes. Rendang is ready when meat is tender and dry in consistency. Season to taste, garnish with chopped coriander and chopped chilli. Food Preparation time Cooking time Serves 4 SHARE You might also like Food Korean-style barbecued beef brisket Food Heather Jeong’s Hotteok (pan-fried cinnamon and sugar filled rice cake) recipe Food Beef cheeks, parsnip purée & watercress