Scotch Beef Rendang

Nutrition

Energy 624 kcal
Fat 22g
Sat Fat 11g
Carbs 61g
Sugars 7.2g
Fibre 5.2g
Protein 42g
Salt 2.2g

Ingredients

Cooking Method

For the Rendang:

1
Make the curry paste by blending the lemongrass, ginger, chilli and onions in a food processor until smooth.
2
Heat a heavy based pan, add the rapeseed oil and fry the paste for 3-4 minutes.
3
Add the diced Scotch Beef and mix well.
4
Fry for a further 3-4 minutes to brown the beef.
5
Add the coconut milk, fish sauce and 500ml water.
6
Bring to the boil then lower to a gentle simmer.
7
Meanwhile, toast the desiccated coconut in the oven for five minutes until golden.
8
Allow to cool then blend until broken up into smaller pieces. Set aside until needed.
9
After 1hr 30 minutes of the beef simmering, add the desiccated coconut, tamarind, sugar and lime leaves to the rendang beef mix.
10
Simmer for a further 30 minutes.
11
When the beef is tender and falling apart the curry is ready.

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local butcher

Buy your meat locally from one of our Scotch Butchers Club members or at one of our partner retailers. Ask your local Scotch butcher to recommend their favourite recipes and trust them to give you the perfect, high-quality cuts you will need with craftsmanship and confidence.

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Scotch Anywhere

Whether you are fine dining in a top restaurant venue or sharing a BBQ in the garden with friends, Scotch Beef, Scotch Lamb and Specially Selected Pork will provide the perfect quality you are looking for every time.

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