Main course

Beef Rendang

Minangkabau beef rendang slowly reduced in coconut milk with chiles, galangal, lemongrass, and citrus leaves to a dark, dry glaze.

What you’ll need

• beef chuck: 1400 g
• coconut milk: 1200 ml
• lemongrass: 4 stalks
• galangal: 60 g
• shallots: 250 g
• garlic: 30 g
• red chiles: 80 g
• makrut lime leaves: 8 pcs
• ginger: 30 g
• tamarind paste: 20 g
• salt: 12 g

How to make it

1. Cut the beef into 5 cm cubes and pat dry. Remove the tough outer lemongrass layers and bruise the stalks; slice the galangal and ginger.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.