Pan of beef shin rendang curry topped with coriander and chilli

Beef shin rendang

Name: Beef shin rendang
Total time: 4 h
Yield: Serves 12
Ingredients: 2kg beef shin cut into chunks; vegetable oil; 2x400g tins coconut milk; 4 star anise; 2 sticks cinnamon broken in half; 6-8 large dried red chillies; 250g shallots peeled and broken in half; 200g fresh galangal roughly chopped (use paste or purée if you can't get this); 200g ginger peeled and roughly chopped; 1 large bulb garlic (about 12-15 cloves) cloves separated and peeled; 10 stalks lemongrass tough outer leaves discarded, the rest finely chopped; 5 large shallots cut into 3-4mm rings; 100ml milk; 5 tbsp plain flour well seasoned; jasmine rice steamed; red chilli finely sliced; coriander leaves

Published: December 7, 2016 at 11:45 AM

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Serves 12

Easy

Total time: 4 hrs

A star rating of 4.3 out of 5.4 ratingsRate

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Enjoy this aromatic, slow-cooked beef curry with friends as it serves 12. No need to worry about waste as the remainder can be frozen and whipped out later

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Alternatives

Complete the dish

Try this beef rendang curry and serve it with some delicious pilau rice. Also, check out our beef massaman curry, Malaysian prawn and pineapple curry, Thai green chicken curry and Thai red curry for other South East Asian-inspired dishes.

Ingredients

Nutrition

2kg beef shin

cut into chunks
vegetable oil
2x400g tins coconut milk
4 star anise
2 sticks cinnamon

broken in half

Rendang paste

6-8 large dried red chillies
250g shallots

peeled and broken in half
200g fresh galangal

roughly chopped (use paste or purée if you can't get this)
200g ginger

peeled and roughly chopped
1 large bulb garlic

(about 12-15 cloves) cloves separated and peeled
10 stalks lemongrass

tough outer leaves discarded, the rest finely chopped

Crispy onions

5 large shallots

cut into 3-4mm rings
100ml milk
5 tbsp plain flour

well seasoned

To serve

jasmine rice

steamed
red chilli

finely sliced
coriander leaves

Nutrition: per serving

kcal531
fat37.6g
saturates19.4g
carbs16.1g
sugars4.3g
fibre2.4g
protein30.7g
salt0.2g

Method

step 1

Pour boiling water over the dried chillies, and leave to soak for 5-10 minutes.
step 2

Remove the seeds, roughly chop, and add to a blender with the remaining paste ingredients and a splash of water. Blend well until smooth.
step 3

Season the beef shin well with salt and pepper, and heat 1 tbsp oil in a large casserole. Sear the meat until really brown on all sides. Do this in batches if you need to, and transfer to a bowl while you cook the rest.
step 4

Add another tbsp oil to the pan and fry the rendang paste on a low heat, until fragrant, about 5 minutes. Add the coconut milk, star anise and cinnamon and bring to a simmer. Scrape any bits that are stuck to the bottom of the pan. Add the beef shin back to the pan and top up with water to cover the meat. Add the lid, simmer for 2½-3 hours or until the meat is really tender.
step 5

Meanwhile, to make the crispy onions, separate the shallot rings into individual circles. Soak in the milk for 10 minutes, then drain, and toss in the seasoned flour. Heat 2cm oil in a shallow pan or frying pan, until hot but not smoking. Shake off the excess flour, and then lower the onions into the oil with tongs. Fry for 1-2 minutes until golden brown and crisp. Drain on kitchen paper and allow to cool. Serve the rendang in bowls with steamed rice. Scatter over the crispy onions, red chilli and coriander to serve.

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A star rating of 4.3 out of 5.4 ratings

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