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.