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1 Beef Rendang

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Beef Rendang

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Ingredients

4 portion(s)

Beef Rendang

  • 2 cloves garlic, peeled
  • 2 eschalots, peeled and halved
  • 2 long red chillies, halved
  • 1/2 tbsp Ground Coriander
  • 1 tsp ground cumin
  • 1/2 tbsp tamarind paste
  • 15 g Shredded coconut
  • 2 stalks lemongrass, chopped
  • 5 Kaffir lime leaves
  • 2 cm piece of ginger, peeled
  • 2 cm piece of galangal, peeled and grated
  • 30 g palm sugar
  • 1 tbsp oil
  • 40 g water
  • 3 bay leaves
  • 3 star anise
  • 400 g coconut milk
  • 800 g Beef Chuck Steak, chopped into 2cm pieces
  • sea salt and cracked black pepper
  • coriander leaves to serve
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  • 6
    15min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Beef Rendang

  1. Place the garlic, eschalots, chilli, coriander, cumin, tamarind, coconut, lemongrass, kaffir lime, ginger, galangal, palm sugar, oil and water into TM bowl and process for 10 secs on Speed 7.

    Cook for 2.5 mins on 100C, Speed 1.

    Add coconut milk, bay leaves and star anise. Cook for 5 mins on 100C, Speed 1.

    Add the chuck steak and salt and pepper to taste. Cook for 60 mins, 100C, Reverse, Speed Soft.

    Top with coriander and serve with rice.

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Tip

From Donna Hay Magazine

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I altered it slightly after reading comments. Used...

    Submitted by Sylvia A on 24. October 2018 - 20:00.

    I altered it slightly after reading comments. Used Rapadura sugar which I halved also added 1 extra green chilli (as we like it a bit hotter) & halved coconut milk. Made sauce in TM, browned meat separately, cooked all in slow cooker for approx. 3 hours. Found it taste better day after making. Hit with hubby, great recipe. Lol

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  • Delicious recipe! I added 400ml coconut cream. It...

    Submitted by Eandreot on 4. March 2017 - 22:59.

    Delicious recipe! I added 400ml coconut cream. It was quite watery so drained meat, set aside and returned gravy to the thermomix and added a heaped tsp of cornstarch. Processed 5 minutes, 100 degrees speed 2. Thickened it up just enough. Also required 1 tsp of salt to enhance flavour. Will definitely make again!

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  • This was the 2nd thing I have

    Submitted by Smileeem on 9. October 2016 - 09:07.

    This was the 2nd thing I have cooked in my TM and my husband and I both loved it. I only used 200 grams of coconut milt and the sauce was fine not to runny. It has so much flavour. Will make again. 

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  • Oh dear, I'm afraid it was

    Submitted by BirdieBoo on 4. August 2016 - 21:36.

    Oh dear, I'm afraid it was far too soupy and the colour was a sickly pallor which I know a rendant definitely is not. It also lacked the full bodied flavour and punch of a rendang. I'm sorry, this needs more work, I reckon.

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  • The flavor in this recipe was

    Submitted by phoebe.03 on 4. June 2016 - 14:08.

    The flavor in this recipe was great but very watery.

    Next time I might try adding less coconut milk and cooking for a little longer.

    Will definitely make again.  tmrc_emoticons.)

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  • This was watery for me to and

    Submitted by Cathy25 on 16. April 2015 - 20:10.

    This was watery for me to and it took about 2 hours to cook to have yummy soft chuck, however the following day it was better.  thanks again

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  • Sorry but this was really

    Submitted by bossanova on 29. January 2015 - 13:38.

    Sorry but this was really watery for me and nothing like a normal beef rendang. Meat was cooked well but the flaovours weren't through it.

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  • Abehart wrote: A bit watery.

    Submitted by Valentina.perth on 15. December 2014 - 23:42.

    Abehart

    A bit watery. Perhaps coconut cream rather than milk (300g)? Wonder if the lemon grass should be ground finer?

    same me for me. It's a little eatery for me, that's even with the measuring cup removed towards to the end to let steam escape. Lovely gentle flavors through. 

     

     

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  • Absolutely beautiful! Is in

    Submitted by L plates on 19. August 2014 - 21:11.

    Absolutely beautiful! Is in my 'winner' category.

    i made coconut milk in thermie (just add extra time for 'draining) - worked out great.

    thank you for sharing!

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  • A bit watery. Perhaps coconut

    Submitted by Abehart on 9. July 2014 - 01:21.

    A bit watery. Perhaps coconut cream rather than milk (300g)? Wonder if the lemon grass should be ground finer?

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  • The flavour was nice but the

    Submitted by Lambsie on 16. June 2014 - 22:19.

    The flavour was nice but the meat was mush tmrc_emoticons.(

    im new but maybe 60 mins was too long?

     

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  • thanks for the lovely

    Submitted by Kylie C on 10. January 2014 - 11:35.

    tmrc_emoticons.) thanks for the lovely comments

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  • OMG! This is sooooo good!  I

    Submitted by Redrobin on 2. October 2013 - 20:02.

    OMG! This is sooooo good!  tmrc_emoticons.)

    I only added 1 chilli, and had no galangal, but no other changes, it was perfect, just enough of everything!  Perfectly cooked in 1 hr.

    Thanks for a great new staple for my collection.   tmrc_emoticons.)

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  • We loved it too ... only

    Submitted by Cup1959 on 12. August 2013 - 15:17.

    We loved it too ... only thing I wld suggest is omitting half the sugar. The lemongrass and lime leaves make it heavenly!!!

     

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  • Great meal, loved the

    Submitted by Lucas777 on 4. June 2013 - 19:19.

    Great meal, loved the flavours and very easy. To make it more kid friendly, I only used one chilli, 1 star anise, lime juice instead of leaves, brown sugar instead of palm sugar, lastly blade steak instead of chuck.... Yummo, thank you tmrc_emoticons.)

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  • :)

    Submitted by Kylie C on 17. May 2013 - 16:59.

    tmrc_emoticons.) tmrc_emoticons.)

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  • Thanks for a fab and easy

    Submitted by raspberryz on 12. May 2013 - 17:23.

    Thanks for a fab and easy recipe. I used diced steak and as it wasn't chuck steak it needed longer cooking - about 80 mins but the flavours in this were sensational - I omitted the star anise and tamarind and we all loved it - will be making this a regular meal.

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