Beef Rendang

 Rendang is loved for its rich, thick sauce and beef that falls apart at a mere touch.

2 x 400ml cans coconut milk
  • 3/4 cup rendang curry paste (see related recipe)
  • 1kg beef chuck steak, cut into 3cm pieces
  • 3 dried bay leaves
  • Steamed SunRice White Medium Grain Rice, to serve
Shredded coconut, toasted, to serve

  • Place the coconut milk

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     and curry paste in a large saucepan. Bring to the boil over medium-high heat. Stir in the beef and bay leaves until combined.
  • Reduce heat to medium-low. Simmer, stirring occasionally, for 3 hours or until the beef is tender and the sauce is thick.
  • Divide the rice among serving bowls. Top with the rendang and sprinkle with shredded coconut.