Beef Rendang


Traditional Indonesian/Malay rendang in a flash... sort of. :D Make extra, freeze and reheat when hungry. What a great "saver-upper" this is!

Ingredients

(Serves 2-4)

700gm/1lb beef shin (or any sort of stewing beef), cut into 3 inch pieces

250ml/1 cup coconut milk

3 tblsp cooking oil

1 cup/250ml water

1/2 jar Mekhala Organic Rendang Paste

Coconut sugar (optional)

​Method 1 - Dutch Oven

1. Heat oil in a heavy based casserole, and brown beef.

2. Add coconut milk and Mekhala Organic Rendang Paste, water, mix through.

3. Bring to a boil, then simmer over low heat with lid on for 1.5 hours.

4. Taste and add coconut or brown sugar if desired, then simmer lid off for 20-30 more min until gravy thickens and meat is fork tender.

5. For a truly authentic dish, dry fry 1 heaped tbsp shredded coconut until brown, and toss through rendang.

6. Chicken Version - Replace beef with chicken pieces. Marinade chicken piece in 1tblsp paste, follow the same steps with remaining paste, with 100ml water instead of 250ml, and simmer for 30min instead of 1.5 hours

Method 2 - Instantpot

1. Heat oil in Instantpot on "Saute" (low), and brown beef.

2. Add coconut milk and Mekhala Organic Rendang Paste, water, mix through.

3. Put lid on, seal the vent, set to ‘Manual’, ‘High Pressure’ and 25 mins.

4. Let it go at natural release then serve!

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