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Categories:Viewed: 29 - Published at: 8 years ago
Ingredients
- 1/2 cup rendang paste
- 2 1/4 pounds chuck steak or blade, cubed
- 1/2 cup desiccated coconut toasted + extra, to serve
- 1 cucumber small, finely chopped
- 1 red onion small, finely chopped
- 1 tomato ripe, chopped
- steamed rice to serve
- pappadams to serve
- yogurt to serve
- chutney to serve
- fresh cilantro to serve
Method
- Heat a heavy-bottomed saucepan over medium heat. Add rendang paste and saute for 2-3 mins, until fragrant. Add beef, cover with water then bring to a boil. Reduce heat and simmer, uncovered, for 2 hours. Shred meat then fold in coconut.
- Meanwhile, for the salad, toss cucumber, red onion and tomato together. Season to taste.
- Serve beef rendang with salad, steamed white rice, pappadams, yogurt, chutney, extra toasted coconut and cilantro.
