Welsh Beef Rendang



Method

You can buy prepared Rendang paste but have a go at making your own. It may look like a lot of ingredients but it’s very easy to make and you’ll have most in your store cupboard already. It’s also delicious!

  1. Make the paste by putting all the ingredients in a food processor and blitz together for a smooth paste.
  2. Toast the coconut by placing in a dry frying pan and heat stirring all the time until it turns a nice golden brown colour.
  3. Heat the oil in a large pan or flameproof casserole, add the star anise, cinnamon sticks and cloves and allow to sizzle on a medium heat for a minute.
  4. Add the paste to the pan, kaffir lime leaves and stir for a couple of minutes.
  5. Add the Welsh Beef, coconut milk and water and bring to the boil then reduce the heat and cook for 1½ - 2 hours
  6. Add the sugar, lemon juice and 3 tbsp toasted coconut. Stir, cover with lid and cook for approximately 30 minutes stirring occasionally until the meat is tender and you have a fairly dry consistency.
  7. To serve sprinkle over remaining coconut. Great served with cooked rice and a tomato and coriander salad.

Recipe Information

Serves 4
Calories kcals
Cooking Time

Ingredients

800g large diced stewing Welsh Beef

1tbsp oil for frying

4 kaffir lime leaves (dried)

2 x star anise

2 cinnamon sticks

8 cloves

1 can coconut milk

Approx. 200ml water

Juice 1 lemon

1tbsp dark brown sugar

4tbsp desiccated coconut


For the Rendang paste

1 onion, roughly chopped

2 large red chillies, deseeded and chopped

6 garlic cloves, chopped

2.5cm piece fresh ginger, chopped

½tsp ground ginger

1tbsp ground coriander

1tsp ground cumin

1tsp ground black pepper

½tsp salt

1tsp lemongrass paste

Little water


Nutrition Information