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Slow Cooked Beef Rendang

Our Malay Rendang is best with stewing steak. You can do this at home by slow-cooking your meat in the oven or on the hob, then by removing the lid and slowly simmering until you have a dark, thick consistency.

Serves: 4 - 6

Slow Cooked Beef Rendang

Instructions

If you fancy making this recipe with our small Malay Rendang pack then simply half the needed ingredients.
  1. Empty the contents of the pack into a pan with the water and coconut cream and chopped tomatoes. Gently simmer until the coconut dissolves.
  2. Add the steak, mix well, cover and cook on a low heat for 1.5 - 2 hours.
  3. Add the sugar and adjust salt to taste. Remove the lid completely and simmer for 10-15 minutes to reduce the sauce.
  4. Toast the desiccated coconut in a dry pan until golden and sprinkle over the curry before serving.