Ingredients
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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I'm cooking this todayRecipe's preparation
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.
Beef Rendang
Tip
From Donna Hay Magazine
Thermomix Model
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Recipe is created forTM 31
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.
Comments
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.
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!
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.
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.
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.
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
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.
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.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!
A bit watery. Perhaps coconut cream rather than milk (300g)? Wonder if the lemon grass should be ground finer?
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