Beef Rendang

Preparation info

  • Serves

    6–8

    • Difficulty

      Medium

Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

Ingredients

  • 2 lb / 900 g flank or shin of beef in a piece
  • 4–5</

Method

Cut the beef into 2 in / 5 cm chunks, removing any excess fat and gristle. Grind the garlic, onions, chillies and ginger together into a paste. Stir the meat into this paste and put it all in a heavy sauce