Yield
Prep Time
5mins
Cook Time
130mins
Difficulty Level
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This hearty dish makes a great lunch or dinner option when you want a little spicy treat. The recipe is with ready-made rendang paste, but you can also make your own paste (see TIP) if you prefer.

Ingredients

  • 2 packets rendang paste (60 g)
  • 1 kg bolar blade roast, cubed
  • ½ cup desiccated coconut, toasted, plus extra to serve
  • Steamed rice
  • Pappadams
  • Natural yoghurt
  • Chutney
  • Coriander, to serve

Salad

  • 1 small cucumber, finely chopped
  • 1 small red onion, finely chopped
  • 1 ripe tomato, chopped
01.

Heat a heavy-based saucepan on medium. Add paste and fry for 2 to 3 mins, until fragrant.

02.

Add beef to pan. Pour enough water into pan to cover beef completely. Bring to boil, then reduce heat to low. Simmer, uncovered, for 2 hours water should slowly evaporate and meat will become very soft. Add more water during cooking if pan becomes dry.

03.

For salad, toss all ingredients together in a bowl and season to taste.

04.

Use two forks to break meat apart. Stir coconut through. Serve with steamed white rice, pappadams, natural yoghurt, chutney, extra toasted coconut and coriander.

TIP: Rendang paste is available from the spice section of most supermarkets. If you prefer to make your own rendang paste, combine 1 small onion with 1 tbsp each fresh ginger, garlic, lemongrass and dried red chillies in a food processor. Process to form a smooth paste. This freezes well.

Recipe & Photo: Woman’s Day/BauerSyndication.com.au

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