Ingredients

• 500 gms (1.11 lbs) Beef (chuck or brisket), cut into cubes
• 400 mls (1.67 cups) Coconut milk
• 200 mls (0.83 cup) Water
• 50 gms (0.11 lb) Desiccated coconut, toasted
• 2 tbsps Cooking oil
• 3 Onions, finely chopped
• 4 Garlic cloves, minced
• 2 tbsps Ginger, grated
• 2 Red chilies, sliced
• 2 Lemongrass, bottom part only, bruised
• 5 Kaffir lime leaves
• 1 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 1 tsp Salt
• 1 tsp Sugar
• 2 cupss Cooked jasmine rice
• 200 mls (0.83 cup) Coconut milk (for rice)
• 1 tsp Salt (for rice)

Instructions

1. Heat the cooking oil in a heavy-bottomed pot over medium heat.
2. Add the chopped onions and sauté until golden brown.
3. Add the minced garlic, grated ginger, and sliced red chilies. Sauté for another 2-3 minutes until fragrant.
4. Add the cubed beef and cook until browned on all sides.
5. Pour in the coconut milk and water. Add the bruised lemongrass, kaffir lime leaves, turmeric powder, coriander powder, cumin powder, salt, and sugar. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, stirring occasionally, until the beef is tender and the sauce is thickened.
7. While the beef is cooking, prepare the coconut rice. In a separate pot, combine the cooked jasmine rice with coconut milk and salt. Cook on low heat until the rice is warm and all the liquid is absorbed.
8. Toast the desiccated coconut in a dry pan over low heat until golden brown. Stir this into the rendang just before serving.
9. Serve the Beef Rendang hot, alongside the coconut rice.

Notes

• Beef Rendang is a rich and tender coconut beef stew that is explosively flavorful.
• For the best result, use a well-marbled cut of beef.