Welsh Beef rendang

  • Prep time 30 mins
  • Cook time 2 hrs 30 mins
  • Serves 4

Ingredients

  • 800g PGI Welsh Beef stewing steak, diced
  • 1 tbsp oil
  • 4 kaffir lime leaves (dried)
  • 2 star anises
  • 2 cinnamon sticks
  • 8 cloves
  • 1 can of coconut milk
  • 200ml water
  • 1 lemon, juiced
  • 1 tbsp dark brown sugar
  • 4 tbsp 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
  • ½ tsp ground ginger
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground black pepper
  • ½ tsp salt
  • 1 tsp lemongrass paste
  • A little water

Nutrition

  • Energy: 1519 KJ
  • Calories: 360 kcals
  • Fat: 14 g
  • Of which saturates: 5.9 g
  • Salt: 1.4 g
  • Iron: 6.2 mg
  • Zinc: 12 mg
  • Protein: 48 g
  • Fibre: 2.3 g
  • Carbohydrates: 14 g
  • Of which sugars: 12 g

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 of the ingredients 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 dish, 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, the kaffir lime leaves and stir for a couple of minutes.
  5. Add the beef, coconut milk and water and bring to the boil, then reduce the heat and cook for 1 hour 30 minutes – 2 hours.
  6. Add the sugar, lemon juice and 3 tbsp of the toasted coconut. Stir, cover with a lid, and cook for approximately 30 minutes, stirring occasionally, until the meat is tender. You have a fairly dry consistency.
  7. To serve, sprinkle over the remaining coconut. Great served with cooked rice and a tomato and coriander salad.
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