Slow-Cooked Beef Rendang
Recipe: #29905
July 06, 2018
Categories: Casseroles, Roast Beef, Blade Roast, Indian, Potluck, Oven Bake, Gluten-Free, High Protein, No Eggs, Non-Dairy, Spices, Spicy, Kosher Meat, Beef Dinner, more
"From one of our national supermarkets and one of their free recipe cards."
Ingredients
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Nutritional
- Serving Size: 1 (681.9 g)
- Calories 1126
- Total Fat - 81.5 g
- Saturated Fat - 33.7 g
- Cholesterol - 270 mg
- Sodium - 422.2 mg
- Total Carbohydrate - 30.9 g
- Dietary Fiber - 6.2 g
- Sugars - 7.3 g
- Protein - 68.8 g
- Calcium - 178.6 mg
- Iron - 9.4 mg
- Vitamin C - 65.5 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 150C.
Step 2
Process the shallot, garlic, ginger, lemongrass, chilli and coriander in a food processor until finely chopped and then add 1 tablespoon water and process until a paste forms and season with salt.
Step 3
Heat 2 teaspoons of the oil in a heavy based ovenproof pan over medium heat.
Step 4
Season the beef and cook, turning for 5 to 7 minutes or until browned all over and then transfer to a plate.
Step 5
Heat remaining oil in the pan over medium heat and cook the shallot and chilli paste for 2 to 3 minutes or until aromatic and then stir in the coconut milk, tamarind, sugar, cinnamon, star anise and coconut and bring to the boil.
Step 6
Return beef to the pan, cover and bake, turning the beef twice during cooking, for 3 hours or until beef is tender and shreds easily with a fork.
Step 7
Remove the beef from the pan and using two forks to shred the meat and then return the meat to the pan and stir to combine.
Step 8
Serve the beef rendang with extra chilli, extra coconut and coriander leaves and serve with the rice.
Tips
No special items needed.