Beef Rendang, Slow-Simmered in Coconut Milk

Beef Rendang, Slow-Simmered in Coconut Milk : Beef simmered for a long time in coconut milk and spices until the sauce thickens and coats the meat. A dish from Indonesia and Malaysia.

• 6 servings
• Preparation 20 min
• Cooking 100 min
• Total 120 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : beef rendang slow-simmered

• 900 g stewing beef, cut into large cubes
• 3 shallots
• 4 cloves of garlic
• 30 g fresh ginger
• 2 stalks lemongrass
• 3 red chili peppers
• 1 tsp turmeric
• 400 ml coconut milk
• 150 ml water
• 1 cinnamon stick
• 1 tbsp palm sugar
• 1 tsp salt

Preparation : beef rendang slow-simmered

1. Put the shallots, garlic, ginger, lemongrass, chili peppers and turmeric in the bowl, then grind into a paste. 20 secspeed 8
2. Scrape down the sides and saute the paste. 4 min100°Cspeed 1
3. Add the beef, coconut milk, water, cinnamon, sugar and salt.
4. Cook with the lid on, in reverse. 50 min100°Cspeed 1reverse
5. Remove the measuring cup and reduce the sauce. 30 min100°Cspeed 1reverse
6. Stir from time to time so the sauce does not stick. Serve with rice.

Storage: 4 days in the refrigerator. It tastes even better the next day.

You can make this dish stress free with simple ingredients. Allow about 120 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.