Beef cheek rendang

Serves: 6
Time to make: 2 hrs 30 mins , (1 1/2 - 2 hours slow cook)
( Hands-on time: 20 mins )

Total cost: $ 37.50 / $ 6.25 per serve

(at time of publication)

Ingredients

4 beef cheeks or osso bucco (800g), sinew trimmed and cut into 2cm chunks
1 tablespoon peeled and sliced ginger
1 medium onion, diced
4 dried long red chillies, seeds removed, chopped
4 cloves garlic
2 tablespoons chopped curry leaves (optional)
pinch nutmeg
1 teaspoon ground cinnamon
2 teaspoons ground turmeric
1 tablespoon curry powder
3 tablespoons crushed roasted peanuts
3 tablespoons desiccated coconut
2 stalks lemongrass, sliced lengthwise
½ x 400ml can light coconut milk
4 cups cooked brown rice
8 cups steamed greens

Instructions

1 Spray a cast iron, lidded, deep pan with oil and set over a medium-high heat. When hot enough, brown the beef each side. Remove from pan and set aside.

2 In the same pan, reduce heat to medium, sauté ginger, onion, chilli, garlic and curry leaves, if using, for 3-4 minutes, or until soft. Add nutmeg, cinnamon, turmeric and curry powder and cook a further 2 minutes, stirring well. Return beef to the pan. Add peanuts, coconut, lemongrass, coconut milk and 2 cups water.

3 Cover and simmer for 1½ to 2 hours, until beef is soft. Check by stirring the rendang throughout cooking to ensure there is enough liquid and it doesn’t stick.

4 Serve with brown rice and steamed greens.

Nutrition Info (per serve)

Kilojoules 2130kJ

Calories 510cal

Protein 36g

Total fat 17g

–Saturated fat 7g

Carbohydrates 50g

–Sugars 7g

Dietary fibre 9g

Sodium 90mg

Calcium 120mg

Iron 5.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.