Rendang daging (beef rendang)

Name: Rendang daging (beef rendang)
Prep time: 20 min
Total time: 2 h 20 min
Yield: 6
Ingredients: 4 tsp Vegetable oil; 2 stalks lemongrass, trimmed and bruised; 2½ piece cinnamon stick; 1 star anise; 5 cardamom pods; 5 whole cloves; 400 ml coconut milk; 1 kg braising steak, cut into 3-4cm cubes; 50 g Whitworths Desiccated Coconut; 160 ml coconut cream; 3 fresh makrut lime leaves, torn, plus extra finely shredded, to serve; 2 tbsp Cooks’ Ingredients palm sugar; 2 tbsp Cooks’ Ingredients Tamarind Paste

Yasmin Othman's aromatic, spiced dry curry is slow-cooked until the meat is tender

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Serves6
CourseMain meal
Prepare20 mins
Cook2 hrs
Total time2 hrs 20 mins

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4 tsp Vegetable oil
2 stalks lemongrass, trimmed and bruised
2½ piece cinnamon stick
1 star anise
5 cardamom pods
5 whole cloves
400ml coconut milk
1kg braising steak, cut into 3-4cm cubes
50g Whitworths Desiccated Coconut
160ml coconut cream
3 fresh makrut lime leaves, torn, plus extra finely shredded, to serve
2 tbsp Cooks’ Ingredients palm sugar
2 tbsp Cooks’ Ingredients Tamarind Paste

For the dry spice mix

1½ tbsp coriander seeds
1½ tsp cumin seeds
1½ tsp fennel seeds

For the spice paste

10 small-medium shallots, roughly chopped
6 garlic cloves
30g piece ginger, peeled and roughly chopped
25g turmeric root, peeled and roughly chopped
2 tsp galangal paste
10 Cooks’ Ingredients Dried Kashmiri Chillies, deseeded, soaked in hot water
5 lemongrass stalks, trimmed, woody outer layers discarded, finely chopped

Start with the dry spice mix. Put spices into a small frying pan and dry fry until lightly toasted. Cool, then finely grind in a spice grinder or using a pestle and mortar. Set aside.
For the spice paste, put all of the ingredients in a food processor with a splash of water and blend to make a smooth paste.
In a wok or sauté pan, heat the vegetable oil over a high heat and fry the lemongrass, cinnamon stick, star anise, cardamom pods and cloves for a minute, then add the blended spice paste and cook for 10 minutes, stirring all the time, or until the paste is fragrant and a deeply caramelised colour.
Add the ground dry spice mix and the beef, coating and sealing the meat thoroughly in the paste. Pour in the coconut milk and 200ml water, mixing well. Bring to the boil, then reduce the heat, cover and simmer for 1 hour, stirring occasionally to ensure the base does not stick and burn.
Meanwhile, make the kerisik by toasting or dry frying the desiccated coconut in a frying pan until golden. Cool, then blend in a spice grinder or grind in a pestle and mortar to make a sandy textured paste. Set aside.
Once the rendang has simmered for 1 hour and the sauce is thicker, add the coconut cream, kerisik, makrut lime leaves, palm sugar and tamarind paste and simmer, uncovered, for a further 30 minutes or so. Once the meat is tender and the sauce has thickened further, season with salt to taste and increase the heat and cook uncovered for another 10-15 minutes, stirring often, reducing the rendang until it releases its oils and starts to look shiny and glossy. Check the seasoning and if a saucier rendang is preferred, add a little water. Serve with a sprinkling of the finely shredded makrut lime leaves.

Typical values per serving when made using specific products in recipe