This fragrant curry originates from Indonesia where it is traditionally served at ceremonial occasions to honour guests during festive events. Traditionally Rendang curry is made with beef, often chuck steak.
Using our stunning beef short ribs, we have crafted this simple recipe that provides you with all the flavour of a classic Rendang curry, with far less hassle.
1 Tin of Coconut Milk
Preheat a fan oven to 150C.
Heat a heavy cast iron pan to a high heat. Generously season the short ribs and in small batches carefully brown each short rib until they are sealed and beautifully brown. Set the short ribs aside somewhere warm.
Turn down the heat and allow the pan to cool a little. Once the pan is cooler add in the Rendang paste. Cook off the paste slightly, once it starts to bubble a little add in the coconut milk.
Fill the coconut milk tin up by a quarter with water, swirl any remaining coconut milk and water out into the pan and mix thoroughly.
Allow the sauce to come to a gentle simmer, then add the short ribs back to the pan.
Put the lid on the pan and place the dish into the preheated oven. Cook for 4 hours, or until the short ribs are beautifully tender and are starting to some away from the bone.
Serve with sticky rice, pickles and flatbreads.