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Le Chaudron recipe

Rendang bœuf indonesien

Indonesian beef rendang

⏱ 180 minServes 6Hard520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 1 kg (2.2 lb)braising beefchuck
  • 400 ml (1⅔ cups)full-fat coconut milk
  • 400 ml (1⅔ cups)coconut cream
  • 6shallots, finely chopped
  • 6 clovesgarlic, crushed
  • 30 g (1 oz)grated fresh ginger
  • 2stalks of lemongrass, bruised
  • 5 leavesmakrut lime
  • 3 tbspred curry paste
  • 100 g (3½ oz)grated coconut
  • 1 kg (2.2 lb) braising beef chuck
  • 400 ml (1⅔ cups) full-fat coconut milk
  • 400 ml (1⅔ cups) coconut cream
  • 6 shallots, finely chopped
  • 6 cloves garlic, crushed
  • 30 g (1 oz) grated fresh ginger
  • 2 stalks of lemongrass, bruised
  • 5 leaves makrut lime
  • 3 tbsp red curry paste
  • 100 g (3½ oz) grated coconut
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large cast-iron Dutch oven (28 cm / 11 in across)1 large skillet (26 cm / 10 in) for toasting the coconut1 chef’s knife (22 cm / 9 in blade)1 wooden cutting board1 sturdy wooden spoon1 fine zester (Microplane type)1 tbsp Chinese five-spice

03 — Method

  1. Cut the beef into 4 cm (1½ in) cubes so they hold up during the long cooking.
  2. Toast the coconut in a dry skillet for 5 minutes, stirring, until golden.
  3. Fry the shallots, garlic, ginger and curry paste in the Dutch oven for 5 minutes.
  4. Add the beef and brown for 10 minutes, stirring.
  5. Add the coconut milk and cream, lemongrass and lime leaves and bring to a simmer.
  6. Cook uncovered over very low heat for 3 hours, stirring often so it doesn’t stick.
  7. Stir in the toasted coconut 30 minutes before the end; the sauce will thicken and turn dark.

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