Beef Rendang
Servings: 2 people
Ingredients
- 200 g Beef shank diced
- 1½ tbsp Vegetable oil
- ⅓ Cinnamon stick
- 1 Clove
- 1 Star anise
- 1 Cardamom pod
- ½ Lemongrass cut into pieces and bruised
- 135 ml Coconut milk
- 80 ml Water
- ¾ tsp Tamarind paste
- 2 Kaffir lime leaves finely sliced
- 15 g Desiccated coconut 2 tbsp
- 1 tsp Palm sugar
- Sea salt to taste
For the Spice Paste
- 2 Banana shallot
- 10 Dried red chilli
- 1 tsp Galangal chopped
- 1 Lemongrass white part only, chopped
- 2 clove Garlic
- 1 tsp Fresh ginger chopped
Method
- Add the banana shallot, galangal, lemongrass, garlic, ginger and dried chilli to a food processor. Blend to a smooth paste.
- Heat the vegetable oil in a heavy pan over a medium heat.
- Add the spice paste, cinnamon stick, clove, star anise and cardamom pod. Fry gently until fragrant.
- Add the beef and bruised lemongrass, then stir well to coat the meat in the spices.
- Pour in the coconut milk, water and tamarind paste. Bring to a gentle simmer, stirring regularly.
- Cook over a medium-low heat until the beef is nearly tender.
- To make the toasted coconut, add grated coconut to a dry pan and cook over a medium heat, stirring continuously until golden brown.
- Add the kaffir lime leaves, toasted coconut and palm sugar. Stir well to combine.
- Reduce the heat to low, cover loosely and simmer for 1–1½ hours until the beef is tender and the sauce has thickened and reduced.
- Season to taste with sea salt.
- Serve with steamed rice.