Beef Rendang

A beautiful slow cooked curry is a great friend to our secondary beef cuts. These ingredients could also be used for a whole roast - cooked on the bone or without - in a similar method to the lamb ragu above. Dial the chillies up or down to taste. Serve with rice.

Prep time: 20 mins  |  Cook time: 2.5 hours  |  Serves: 4

INGREDIENTS ::

• 2 lemongrass stalks, white part only, finely chopped

• 3cm ginger, about 30g, peeled and chopped

• 4-5 thin slices fresh galangal, about 20g, finely chopped

• 6-10 large red chillies, coarsely chopped

• 5 cloves garlic, peeled

• 1 medium onion or 6 shallots, finely chopped

• 5 tbsp desiccated coconut

• 4 tbsp oil

• 700g oyster blade or stewing steak, cut into 5cm cubes

• 500ml coconut milk

• 500ml water

• 1 tsp sugar

• salt

METHOD ::

In a food processor, blend lemongrass, ginger and galangal to a fine paste. Add chopped chillies, garlic and onion. Process again until you have a coarse paste.

Dry-fry coconut in a frying pan over medium heat, stirring occasionally, for about three to five minutes, until golden. Set aside.

Heat oil in a large saucepan over medium heat. Fry the blended mixture until aromatic, about five to six minutes. Add the beef and stir-fry until beef browns.

Add toasted coconut and fry for another minute. Add coconut milk, water and sugar. Bring to the boil and stir frequently to prevent coconut milk from splitting. Reduce heat to low and leave to bubble gently, stirring occasionally, until meat is tender (2 to 2.5 hours) and coconut liquid turns to oil. Remove beef.

Cook sauce, stirring continuously (be careful as hot oil will spit) until almost dry, about 10 minutes. Return beef to saucepan, stir gently, season to taste and serve.