Beef rendang from Radically Simple: Brilliant Flavors with Breathtaking Ease: 275 Inspiring Recipes from Award-Winning Chef Rozanne Gold by Rozanne Gold

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Notes about this recipe

  • Delys77 on July 14, 2014

    Great flavour from relatively little active effort. She doesn't have you brown the meat which saves on the mess and time, but the result is very rich and flavourful from the long cooking down of the coconut milk. Went with beef short ribs and took two hours to simmer and then about 20 minutes to do the final reduction. Excellent with steamed rice and some stir fried greens. She doesn't mention salt at any point, which makes sense given the heavy reduction of sauce, but you do have to salt at the end obviously.

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