Beef Rendang

Cook Time 3 hours

Servings 4

Ingredients

1kg lean beef

Vegetable oil

1 tbsp spice mix of cumin, coriander seed and fennel seeds

1 cinnamon stick

1 star anise

3-4 cloves

Handful of turmeric leaves, middle stalk removed, finely chopped

3-4 kaffir lime leaves, chopped

2 cup coconut milk

2 tsp Gula Melaka (palm sugar)

2 tsp Kerisik (pounded shredded coconut)

1 tbsp tamarind water (mix of tamarind paste and water)

Rice, to serve

Lime, to serve

Spice Paste

Garlic

Red shallot

Dry chilli

Fresh chilli

Lemon grass

Ginger

Galangal

Turmeric

Candle nut

Method

For the spice paste, add all of the spice paste ingredients to a mortar and pestle and pound until it forms a paste.

In a wok over medium-high heat, add 1 cup of the spice paste along with vegetable oil and fry it off. Mix and cook for a few minutes until the oil starts to split.

Reduce the heat to medium-low and add the spice mix, cinnamon, star anise, cloves, turmeric leaves, lime leaves, and beef. Mix to combine, then add the coconut milk and slowly simmer for 30-45 minutes until the coconut is mostly cooked off.

Add the Gula Melaka, Kerisik, and tamarind water and cook for a further 2 hours or until the liquid is completely cooked off and the rendang is thickened.

Serve the beef rendang with rice and a side of lime.