Black Angus Rendang Tok

A comforting dish often enjoyed during the festive season, this recipe features Black Angus Grass Knuckle slow-cooked to tender perfection in a deeply aromatic, spiced coconut gravy. Rich and indulgent, this is definitely a luxurious centrepiece for Raya celebration.

Black Angus Rendang Tok

Serves 8

Total Time Prep: 25 mins Cook: 2 hrs

Ingredients

For the rendang
Black Angus Grass Knuckle, cut into chunks	800g
Potatoes, peeled and quartered	3 medium
Carrot, sliced	1 large
Cinnamon stick	1
Star anise	2
Cardamom pods	3
Coconut milk	1 cup
Water or beef stock	1.5 cups
Cooking oil	2 tbsp
Salt and sugar	To taste
Fresh coriander	For garnish
For the spice paste
Shallots	4
Garlic cloves	4
Ginger	1 inch
Galangal	1 inch
Lemongrass (white part only)	1 stalk
Rendang powder or meat curry powder	3 tbsp
Cooking oil	2 tbsp

Cooking Method

Step 01	In a blender, combine shallots, garlic, ginger, galangal, lemongrass and rendang powder with 2 tbsp cooking oil. Blend into a smooth paste.
Step 02	Heat 2 tbsp cooking oil in a large pot over medium heat. Add cinnamon stick, star anise and cardamom pods. Sauté until fragrant.
Step 03	Add the spice paste and cook for 3–4 minutes, stirring continuously until aromatic and slightly thickened.
Step 04	Add the Black Angus Knuckle pieces and stir to coat with spices. Cook 5 minutes until lightly browned.
Step 05	Pour in water or beef stock, bring to a gentle boil. Reduce heat, partially cover and simmer for 1 hour until beef begins to tenderise.
Step 06	Add potatoes and carrots, continue simmering 25–30 minutes until vegetables are soft and beef is tender.
Step 07	Stir in coconut milk, season with salt and a small pinch of sugar. Simmer 5–10 minutes until gravy is rich and fragrant.
Step 08	Garnish with fresh coriander and serve warm with steamed rice.