Olive Magazine
Beef shin rendang

Beef shin rendang

Published: December 7, 2016 at 11:45 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 12

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

Nutrition:
NutrientUnit
kcal531
fat37.6g
saturates19.4g
carbs16.1g
sugars4.3g
fibre2.4g
protein30.7g
salt0.2g
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Ingredients

  • 2kg beef shin, cut into chunks
  • vegetable oil
  • 2x400g tins coconut milk
  • 4 star anise
  • 2 sticks cinnamon, broken in half

Rendang paste

  • 6-8 large dried red chillies
  • 250g shallots, peeled and broken in half
  • 200g fresh galangal, roughly chopped (use paste or purée if you can't get this)
  • 200g ginger, peeled and roughly chopped
  • 1 large bulb garlic, (about 12-15 cloves) cloves separated and peeled
  • 10 stalks lemongrass, tough outer leaves discarded, the rest finely chopped

Crispy onions

  • 5 large shallots, cut into 3-4mm rings
  • 100ml milk
  • 5 tbsp plain flour, well seasoned

To serve

  • jasmine rice, steamed
  • red chilli, finely sliced
  • coriander leaves

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.

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