Beef Rendang

Description

COOKING INSTRUCTIONS:

Option 1) Defrost first and then tip out contents into a saucepan and simmer for 5 minutes with a lid on. You may need to add a bit of water.

Option 2) Remove label from pouch and place pouch in barely simmering water for 40. The curry will now be ready to serve but please be careful removing from the water/pouch.

Ingredients: Chuck steak, beef stock(beef bones, free-range chicken carcasses, onions, carrots, leeks, celery, tomato paste, parsley, thyme, bay leaves, peppercorns), coconut milk, shallots, ginger, lemongrass, chillies, water,  beef dripping, desiccated coconut, garlic, tamarind paste, cinnamon sticks, fish sauce, soy sauce(soya, wheat), lime juice, star anise, kiffir lime leaves, salt, cloves, pepper.

Allergens in bold.