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Ingredients

2 tablespoon vegetable oil
1kg diced beef
50g sachet rendang spice paste
400ml can coconut milk
1/2 cup Campbell's Real Stock Beef
1/2 cup desiccated coconut
2 teaspoon brown sugar
1 tablespoon kecap manis
1 onion, finely chopped
Tomato, wedges, to serve
Cucumber, diced, to serve
Red chilli, sliced, to serve

Method

Step 1 Heat the oil in a large, deep frying pan. Cook beef in 4 batches over medium high heat until browned. Transfer to a plate. Reduce the heat to medium and add the onion to the pan. Cook for 5-7 mins until onion is soft and brown.
Step 2 Add Rendang paste and cook, stirring, for 1 min. Return all meat to pan. Reserve 2 tablespoons of coconut milk and add rest to pan with stock. Bring to the boil. Reduce heat to very low and simmer, uncovered, for 1 hr stirring occasionally.
Step 3 Stir in coconut, sugar and kecap manis and cook for 30 mins, stirring often so it doesn't catch on bottom of pan until liquid is almost all reduced. It should be quite a dry curry.
Step 4 Serve topped with tomato, cucumber and chilli with reserved coconut milk drizzled over.

Indonesian beef rendang

How to make Indonesian beef rendang

Ingredients

Method