Slow Cooked Beef Rendang
Our Malay Rendang is best with stewing steak, It is a slow-cooked dish and nearly all of the liquid should be evaporated. You can do this at home by slow-cooking your meat in the oven or on the hob, then removing the lid and slowly simmering until you have a dark, thick consistency.
- Empty the contents of the pack into a pan with the water and coconut cream and chopped tomatoes. Gently simmer until the coconut dissolves.
- Add the steak, mix well, cover and cook on a low heat for 1.5 - 2 hours.
- Add the sugar and adjust salt to taste. Remove the lid completely and simmer for 10-15 minutes to reduce the sauce.
- Toast the desiccated coconut in a dry pan until golden and sprinkle over the curry before serving.