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Beef Rendang

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Adjust Servings:
600g Braising Beef
Sea salt & black pepper
7 Garlic clove
50g Fresh Root Giner, peeled & roughly chopped
2, peeled & roughly chopped Red Onions
1.5 teaspoons Dried Chilli Flakes Use more or less, depending on how hot you would like the finished dish to be.
2 tablespoons Olive Oil
1 Beef Stock Cube
200ml Water 200ml beef stock instead of the water and stock cube is ideal if you have it.
1 can Coconut Milk
3 Carrots, roughly chopped
2 stalks Lemon grass I used approx 1 tablespoon dried Lemongrass pieces. I happened to have Thai Gold brand in the cupoard
2 teaspoons Ground cinnamon
4 tablespoons Dark Soy Sauce, low salt
Wedges, to serve, optional Lime

Beef Rendang

  • Contains Soy
    • Serves 4
    • Easy




    This recipe has been adapted from Dr Clare Bailey and Justine Pattison’s book ‘The Fast 800 Recipe Book’. It is quick to assemble but needs long, slow cooking and makes a great healthy substitute for a weekend takeaway. It is delicious straight from the oven, but improves if left to mellow in the fridge overnight.

    I love this with cauliflower rice, which is available in the supermarket frozen aisle if you don’t fancy making your own. A combination of cauliflower and broccoli rice is also delicious with this dish. Leftovers are delicious with leafy greens.



    Preheat the oven to 150°C/Gas 3. Season the meat with sea salt and freshly ground black pepper.


    Blitz the ginger, onion, garlic and chilli flakes in a food processor. If you don't have a food processor, grate the garlic, ginger and onion very finely and add the chilli flakes after.


    Heat 1 tablespoon of the oil in a pan and fry the beef in two batches until highly browned and sealed on all sides. Transfer to a large oven-proof casserole.


    Add the remaining oil to the pan and fry the minced onion mixture for approximately 5 minutes, stirring constantly to prevent it from burning. Add to the beef in the casserole.


    Add the soy sauce, coconut milk, water, crumbled stock cube (you could use 200ml beef or vegetable stock instead of the stock cube and water), cinnamon and lemon grass. Stir well, cover with a lid and bring to a simmer on the hob, before moving to the preheated oven for 3 - 3.5 hours. The beef should be very tender at this stage.


    Serve with vegetables or leave to cool and store in the fridge for up to 3 days. Enjoy!

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