Beef Rendang

Name: Beef Rendang
Yield: Serves 6–8
Cuisine: Malaysia
Ingredients: 4–5 garlic cloves, peeled and roughly chopped; 2 medium onions, peeled and roughly chopped; 2 lb / 900 g flank or shin of beef in a piece; 2 lb / 900 g flank or shin of beef in a piece; 1 bay leaf; 1 tsp freshly grated galangal root or ½ tsp dried galangal; 1 tsp freshly grated galangal root or ½ tsp dried galangal; 2 tsp freshly grated turmeric root or 1 tsp ground turmeric; 2 tsp freshly grated turmeric root or 1 tsp ground turmeric; 1½ pt / 850 ml coconut milk; 1 in / 2.5 cm fresh root ginger, peeled and chopped; 2–3 (or more to taste) red chillies, deseeded and chopped; 1–2 lemon grass stalks, shredded salt; 1–2 lemon grass stalks, shredded salt

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

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

Asia
Malaysia
Singapore
Main course
Spicy
South East Asia
Gluten-free

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