Beef-Rendang-square

Slow-cooked Beef Rendang

Written by Sophie

I love curries….and in Singapore we used to have such a great choice of delicious Asian curries, and Rendang was definitely a favourite of mine.  Here is my paleo take on a delicious slow-cooked version.  These quantities make at least 6 good portions that could be stretched to 8 if you’re not as greedy as me.  It’s a great meal to make for friends as you can do pretty much all of the prep early on, and it also freezes really well if you have any left over.

Ingredients:

Paste:

  • 10-11 red chillies, deseeded (can leave some in if the chillis are slightly larger and not as hot)
  • 3 lemongrass sticks
  • 2 inch piece of ginger (peeled)
  • 8 shallots

The rest

  • 1 tbsp coconut oil
  • 2 kg beef shin (if you can’t get this then skirt or topside is also good)
  • 1-2 lemongrass sticks (with the end chopped off and bashed)
  • 2 x 400ml coconut milk
  • 250ml water
  • 4 tbsp desiccated coconut (toasted – can just be done in a dry hot pan for 5 mins)
  • 1 tsp coconut sugar
  • 2 kaffir lime leaves, torn
  • 2 tbsp tamarind paste
  • 1/4 tsp salt
  • 1 chicken stock cube (or 1.5 tsp powder)
  • 1/2 tsp cayenne pepper
Directions
  • First, make the paste…roughly chop everything and add it to a blender/food processor.  I used a hand-held blender for this and it worked well.
  • Once it’s ready and smooth, heat the oil and fry paste for 5 mins before adding the beef and lemongrass.
  • When the beef has browned on the outside add the 250ml water and the 2 cans of coconut milks.
  • Bring to the boil and then lower to simmer.  Leave uncovered to simmer for 2-3 hours so that the sauce reduces and the beef cooks through. (This part can be done in a slow-cooker for longer if you’ve got time).
  • After 2-3 hours, add the desiccated coconut, sugar, tamarind paste, salt, cayenne pepper, chicken stock and lime leaves then cook for another hour at least.
  • Serve with rice or cauliflower rice and fresh coriander.