THE COCONUT BEEF-STAY

(Our Play on Beef Rendang - Shortcut)

THE COCONUT BEEF-STAY

Ingredients: 600g Beef (cubed), 400ml Coconut milk, 2 tbsp Rendang paste, 1 Onion (pureed), 10 Curry leaves, 30g Toasted coconut flakes...

Ingredients

  • 600g Beef (cubed)
  • 400ml Coconut milk
  • 2 tbsp Rendang paste
  • 1 Onion (pureed)
  • 10 Curry leaves
  • 30g Toasted coconut flakes

Cooking Method

  1. The Sear Fry beef in a pot until dark brown and charred; set aside.
  2. The Architect Sauté onion puree and curry leaves until sweet and golden.
  3. The Bloom Add paste and a 30ml splash of water; fry until the oil rises to the top.
  4. The Swell Add beef and coconut milk; simmer uncovered for 45 minutes until the liquid evaporates.
  5. The Scorch Fry the meat in its own coconut fat for 5 minutes until dark brown and dry.
  6. The Finish Toss in toasted coconut flakes for a final textured hit.

Cuisine: Asian

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