4.0
(4)
Your folders
Your folders
Export 12 ingredients for grocery delivery
Step 1
Roughly chop the white part of 1 lemongrass stalk. Place in a small food processor. Add onion, ginger, garlic, chilli, turmeric and 2 tablespoons coconut milk. Process until a smooth paste forms.
Step 2
Using a rolling pin or meat mallet, gently pound remaining lemongrass stalk. Place in a wok. Add spice mixture, bay leaves and remaining coconut milk. Stir to combine. Add beef, turning to coat. Place wok over medium heat.
Step 3
Cook, stirring occasionally, for 2 hours 30 minutes, or until the coconut milk has almost completely evaporated and the beef is frying in the coconut oil. Towards the end of cooking, press the meat firmly with a wooden spoon to break apart and shred.
Step 4
Remove and discard lemongrass stalk and bay leaves. Season with salt and pepper. Sprinkle rendang with tomato. Serve with steamed choy sum and rice.
Your folders
gourmettraveller.com.au
2 hours, 45 minutes
Your folders
recipetineats.com
5.0
(112)
180 minutes
Your folders
recipesaresimple.com
180 minutes
Your folders
sbs.com.au
3 hours
Your folders
carlsbadcravings.com
180 minutes
Your folders
taste.com.au
4.5
(8)
185 minutes
Your folders
taste.com.au
4.0
(3)
240 minutes
Your folders
taste.com.au
3.9
(16)
180 minutes
Your folders
bbc.co.uk
4.8
(33)
2 hours
Your folders
bbc.co.uk
4.0
(2)
2 hours
Your folders
omnivorescookbook.com
5.0
(2)
240 minutes
Your folders
lezzet.com.tr
4.0
(129)
Your folders
closetcooking.com
120
Your folders
foodnetwork.com
40 minutes
Your folders
cookwell.com
Your folders
taste.com.au
4.5
(2)
364 minutes
Your folders
skinnymixers.com.au
5.0
(1)
96 minutes
Your folders
tasteasianfood.com
4.5
(63)
3 hours
Your folders
internationalcuisine.com
5.0
(2)
180 minutes