Beef shin rendang
- Preparation and cooking time
- Total time
- Easy
- Serves 12
Skip to ingredients
- 2kg beef shincut into chunks
- vegetable oil
- 2x400g tins coconut milk
- 4 star anise
- 2 sticks cinnamonbroken in half
Rendang paste
- 6-8 large dried red chillies
- 250g shallotspeeled and broken in half
- 200g fresh galangalroughly chopped (use paste or purée if you can't get this)
- 200g gingerpeeled and roughly chopped
- 1 large bulb garlic(about 12-15 cloves) cloves separated and peeled
- 10 stalks lemongrasstough outer leaves discarded, the rest finely chopped
Crispy onions
- 5 large shallotscut into 3-4mm rings
- 100ml milk
- 5 tbsp plain flourwell seasoned
To serve
- jasmine ricesteamed
- red chillifinely sliced
- coriander leaves
Nutrition:
- kcal531
- fat37.6g
- saturates19.4g
- carbs16.1g
- sugars4.3g
- fibre2.4g
- protein30.7g
- salt0.2g
Method
step 1
Pour boiling water over the dried chillies, and leave to soak for 5-10 minutes.
step 2
Remove the seeds, roughly chop, and add to a blender with the remaining paste ingredients and a splash of water. Blend well until smooth.
step 3
Season the beef shin well with salt and pepper, and heat 1 tbsp oil in a large casserole. Sear the meat until really brown on all sides. Do this in batches if you need to, and transfer to a bowl while you cook the rest.
step 4
Add another tbsp oil to the pan and fry the rendang paste on a low heat, until fragrant, about 5 minutes. Add the coconut milk, star anise and cinnamon and bring to a simmer. Scrape any bits that are stuck to the bottom of the pan. Add the beef shin back to the pan and top up with water to cover the meat. Add the lid, simmer for 2½-3 hours or until the meat is really tender.
step 5
Meanwhile, to make the crispy onions, separate the shallot rings into individual circles. Soak in the milk for 10 minutes, then drain, and toss in the seasoned flour. Heat 2cm oil in a shallow pan or frying pan, until hot but not smoking. Shake off the excess flour, and then lower the onions into the oil with tongs. Fry for 1-2 minutes until golden brown and crisp. Drain on kitchen paper and allow to cool. Serve the rendang in bowls with steamed rice. Scatter over the crispy onions, red chilli and coriander to serve.
