When using frozen grated coconut, ensure that it is fully thawed in the refrigerator before pan-frying. 100g of grated coconut will produce 2 tablespoons of coconut butter (kerisik). Other substitutes are coconut cream and desiccated coconut. Coconut cream needs to be cooked over low heat until it browns. Heat the oil in a large saucepan on medium heat. Add the cinnamon stick, star anise and cloves and fry for 30 seconds. Add the rendang paste, and cook for 2 minutes, stirring regularly. It will be a bit dry as we are only using 2 tablespoons of oil in here. Cook for about 3 minutes, until fragrant. Add the beef to the pot and cook for 3 minutes, stirring constantly. Then add the lemongrass, cinnamon sticks, star anise, unsweetened coconut milk, beef broth, and salt, to taste. Bring to a boil. Trim the fat off the beef cheeks. Combine the coconut milk, tamari, brown sugar and tamarind paste in a bowl. Add this mixture and the remaining ingredients for the curry to the inner bowl of your pressure cooker. Cook for 80 minutes on high pressure - use the same amount of time for a stovetop pressure cooker. Set the liquor aside. STEP 2. Put the carrots, onions, rosemary, bay leaves and garlic cloves at the bottom of the slow cooker pan and sit the beef on top. Pour in the reserved cooking liquor and stock, then add a good pinch of salt and a few cracks of freshly ground black pepper. Heat on high for 4 hrs or low for 6 hrs until the beef is cooked How long can you store in the fridge? This recipe can last in the fridge for up to 5 days. Also, the beef tends to taste better the next day because of the spices. Beef Rendang is an Indonesian slow cook, spicy and aromatic recipe which is mixed with spices & herbs and braised in coconut milk. 4.80 from 5 votes. Print Recipe Pin Recipe. for Beef Rendang. Put all ingredients for the paste in a blender or food processor. Add 50 ml coconut milk to help the blending process and blend until smooth. Put the beef and spice paste into a Wok or a large saucepan (minimum capacity 4 liters). Pour in the coconut milk, add the lemon grass, kaffir lime leaves and turmeric leaves. Stir to mix. 1 cup rice. 2 cup water. 1 pandan leaves. salt. Rinse rice thoroughly. Add water to rice along with a pinch of salt and a knotted pandan leaf. Cook over high heat. Once it starts to boil, reduce heat to the lowest. Let it simmers for 5 minutes. Place the grated coconut meat in a bare (not-oiled) skillet or wok over medium heat. Toast the coconut slowly, stirring around with a spatula to evenly disperse the heat. Continue to toast until the slivers of coconut are golden brown and toasty-smelling. Some slivers may toast more slowly or quickly than other slivers; don't worry as long as Once voted as the worlds No1. Most delicious dish, ' Beef Rendang ' is a labour of love. A slow-cooked, delicious dry gravy -succulent beef, cooked in coconu PpnashV.