Beef rendang & turmeric rice

Beef rendang & turmeric rice

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(4 ratings)

Prep: 40 mins Cook: 2 hrs, 30 mins

Easy

Serves 6
Cover beef shin in coconut milk and spices and add toasted desiccated coconut to thicken the rich sauce in this slow-cooked Malaysian favourite

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal1405
  • fat71g
  • saturates37g
  • carbs108g
  • sugars8g
  • fibre4g
  • protein81g
  • salt0.8g
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Ingredients

  • 3 tbsp vegetable oil
  • 2kg beef shin or skirt, cut into bite-sized cubes
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 2 lemongrass stalks, bashed (see 'Tip' for how to prepare)
  • 2 x 400ml cans coconut milk
  • 4 tbsp desiccated coconut
  • 2 kaffir lime leaves, torn
  • 1½ tbsp chicken stock powder (we used one from an Asian supermarket)
  • 2 tbsp tamarind paste
  • 1 tsp golden caster sugar
  • ¼ tsp salt

For the paste

  • 15 dry chillies
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 6-8 baby shallots
  • thumb-sized piece ginger, chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • thumb-sized piece galangal, peeled and chopped (use ginger if you can’t find it)
  • 3 lemongrass stalks, chopped

For the rice

  • 2 tbsp oil
  • 2 tsp mustard seeds
  • 2 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 10 curry leaves (optional)
  • 700g jasmine rice
  • 2 tsp chicken stock powder

Method

  1. For the paste, soak the chillies in boiling water for 15 mins. Drain, remove seeds and whizz with the rest of the paste ingredients in a small food processor until smooth.

  2. Heat the oil in a wok or a heavy-based flameproof casserole dish. Fry the paste for 5 mins until the aroma is released. Add the beef and the lemongrass, and mix well. Once the beef starts to lose its pinkness, add the coconut milk and 250ml water. Bring to the boil, then lower to a simmer, uncovered. Stir occasionally to avoid sticking, and more often towards the end.

  3. Meanwhile, toast the coconut in a frying pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a blender, coarsely blend it to finer pieces – but not too fine. Put to one side.

  4. After 2 hrs, add the coconut, kaffir lime leaves, chicken stock powder, tamarind paste, sugar and salt to the pan. Simmer for 30 mins more. You should start to see the oil separating from the mix. It’s ready when the meat is tender and almost falling apart.

  5. For the rice, use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds. Once the seeds start popping, add the turmeric, curry leaves (if using) and rice, and mix well. Add the chicken stock and 1 litre of water. Bring to the boil, then turn down to the lowest simmer and cook, covered, for 5 mins. Remove from the heat, with the lid on and leave to steam for 25 mins.

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Comments (6)

calessandro's picture
5

This is amazing curry with absolutely fantastic flavors that is complemented by the Jasmin rice! Replace the beef with 250 grams of TVP for a vegetarian delight!

cshobbs's picture
3.75

Excellent flavours!
However I served it with plain steamed rice.
The cooking times worked for a pack of diced casserole beef from the supermarket, but I wouldn't be surprised if 'proper' shin of skirt needed longer, especially as the pieces might well be larger than those in the supermarket pack!

claudmc's picture

Absolutely gorgeous, whole family loved it. It needed almost 5 hours to reduce the sauce down. Cooked it for 2 hours on the hob and then slow cooked it in the oven for 3 hours. Really tasty dish and the rice was fab.

donnabattersby's picture

One of the tastiest curries I have ever made but took many more hours for the sauce to thicken and the beef to tenderise. Same thing happened to a friend I'd passed the recipe to. Worth the wait though.

laurabentley's picture

Is this really 1405 kcals? Per portion??

patriciaf's picture
5

Such a tasty curry and well worth the effort. Made this twice now and it won't be long before I make it again.

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