Beef shin rendang
Serves 12
Easy
Total time:
A great excuse for some Saturday night feasting between friends, this aromatic, slow-cooked beef curry makes enough to serve 12. If you find yourself with some leftovers then waste not want not because it's freezable too
Skip to ingredients
- 2kg beef shincut into chunks
- vegetable oil
- 2x400g tins coconut milk
- 4 star anise
- 2 sticks cinnamonbroken in half
Rendang paste
- 6-8 large dried red chillies
- 250g shallotspeeled and broken in half
- 200g fresh galangalroughly chopped (use paste or purée if you can't get this)
- 200g gingerpeeled and roughly chopped
- 1 large bulb garlic(about 12-15 cloves) cloves separated and peeled
- 10 stalks lemongrasstough outer leaves discarded, the rest finely chopped
Crispy onions
- 5 large shallotscut into 3-4mm rings
- 100ml milk
- 5 tbsp plain flourwell seasoned
To serve
- jasmine ricesteamed
- red chillifinely sliced
- coriander leaves
Nutrition: per serving
- kcal531
- fat37.6g
- saturates19.4g
- carbs16.1g
- sugars4.3g
- fibre2.4g
- protein30.7g
- salt0.2g
Method
step 1
Pour boiling water over the dried chillies, and leave to soak for 5-10 minutes.
step 2
Remove the seeds, roughly chop, and add to a blender with the remaining paste ingredients and a splash of water. Blend well until smooth.