July 06, 2018
Dinner, Main Dish, Casseroles,
Soups/Stews, Beef, Roast Beef, Blade Roast, Indian, Easy/Beginner Cooking, Entertaining, Potluck, Winter, Weeknight Meals, Food Processor, Oven Bake, Stove Top, Gluten-Free, High Protein, No Eggs, Non-Dairy, Spices, Spicy, Kosher Meat more
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"From one of our national supermarkets and one of their free recipe cards."
Preheat oven to 150C.
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.
Heat 2 teaspoons of the oil in a heavy based ovenproof pan over medium heat.
Season the beef and cook, turning for 5 to 7 minutes or until browned all over and then transfer to a plate.
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.
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.
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.
Serve the beef rendang with extra chilli, extra coconut and coriander leaves and serve with the rice.
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