Slow-Cooked Beef Rendang

Prep Time
Cook Time
3h 20m
Ready In

"From one of our national supermarkets and one of their free recipe cards."

Original recipe yields 4 servings


  • Serving Size: 1 (681.9 g)
  • Calories 1126
  • Total Fat - 81.5 g
  • Saturated Fat - 33.7 g
  • Cholesterol - 270 mg
  • Sodium - 422.2 mg
  • Total Carbohydrate - 30.9 g
  • Dietary Fiber - 6.2 g
  • Sugars - 7.3 g
  • Protein - 68.8 g
  • Calcium - 178.6 mg
  • Iron - 9.4 mg
  • Vitamin C - 65.5 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 150C.

Step 2

Process the shallot, garlic, ginger, lemongrass, chilli and coriander in a food processor until finely chopped and then add 1 tablespoon water and process until a paste forms and season with salt.

Step 3

Heat 2 teaspoons of the oil in a heavy based ovenproof pan over medium heat.

Step 4

Season the beef and cook, turning for 5 to 7 minutes or until browned all over and then transfer to a plate.

Step 5

Heat remaining oil in the pan over medium heat and cook the shallot and chilli paste for 2 to 3 minutes or until aromatic and then stir in the coconut milk, tamarind, sugar, cinnamon, star anise and coconut and bring to the boil.

Step 6

Return beef to the pan, cover and bake, turning the beef twice during cooking, for 3 hours or until beef is tender and shreds easily with a fork.

Step 7

Remove the beef from the pan and using two forks to shred the meat and then return the meat to the pan and stir to combine.

Step 8

Serve the beef rendang with extra chilli, extra coconut and coriander leaves and serve with the rice.

Tips & Variations

No special items needed.