Serves: 6  

Preparation Time:  30 mins

Cooking Time: 2 hours

Ingredients

2 tbsp vegetable oil
1 kg diced beef
50 g sachet Rendang spice paste
400 ml can coconut milk
1/2 cup beef stock
1/2 cup desiccated coconut
2 tsp brown sugar
1 tbsp kecap manis
1 onion finely chopped
tomato wedges, diced cucumber and sliced red chilli to serve.

Method

Heat the oil in a large, deep frying pan. Cook beef in 4 batches over medium high heat until browned. Transfer to a plate. Reduce the heat to medium and add the onion to the pan. Cook for 5-7 mins until onion is soft and brown.

Add Rendang paste and cook, stirring, for 1 min. Return all meat to pan. Reserve 2 tbsp of coconut milk and add rest to pan with stock. Bring to the boil. Reduce heat to very low and simmer, uncovered, for 1 hr stirring occasionally.

Stir in coconut, sugar and kecap manis and cook for 30 mins, stirring often so it doesn't catch on bottom of pan until liquid is almost all reduced. It should be quite a dry curry.

Serve topped with tomato, cucumber and chilli with reserved coconut milk drizzled over.
Rendang is suitable to freeze. Thaw, add 1/2 cup stock, stir and reheat. Top with tomato, cucumber, chilli and coconut milk.

Hint:

Rendang is suitable to freeze. Thaw, add 1/2 cup stock, stir and reheat. Top with tomato, cucumber, chilli and coconut milk.