John Torode's beef rendang
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Skip to ingredients
- 2 stalks lemongrasswoody outer leaves removed
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 200g block coconut cream
- 3 large onionsfinely chopped
- 6 cloves garlicchopped
- 6 red chilliesseeded and chopped
- 2 thumb-sized pieces root gingerpeeled and chopped
- 2 bay leaves
- 1.5 kg beef shincut into chunks
- 400ml coconut milk
- 500ml beef stock
Nutrition: per serving
- kcal444
- fat24.2g
- carbs10.7g
- fibre1.2g
- protein46.5g
- salt0.8g
Method
step 1
Pound the lemongrass using a pestle and mortar or whizz in a spice grinder, set aside.
step 2
Toast the coriander, cumin and turmeric in a dry pan until fragrant then grind using the pestle and mortar or grinder.
step 3
Heat the coconut cream in a large wide pan until it melts, but keep the heat low so it doesn’t burn. Drop in the onions, garlic, chillies, ginger and lemongrass and cook gently until the onions are softened and it starts to smell beautiful and fragrant. Add the spices and the bay leaves and fry for a few minutes more, then scoop them out.
step 4
Add the meat to the pan and increase the heat to brown it really well, then add the spices and onions back, stirring to coat the meat completely. Add the coconut milk and stock, bring to a simmer, then cook for about 1½ hours until the sauce thickens and the meat is tender.
