BEEF RENDANGServes: Serves 6 Prep Time: 30 minutes Cooking Time: 2 hours 50 minutes
1kg chuck steak
50g of beef dripping, lard or vegetable oil
2 cinnamon sticks
2 star anise
50g of desiccated coconut, toasted
500ml of coconut water
1 tbsp of tamarind paste
1 tbsp of ﬁsh sauce
1 tbsp light soy sauce
2 kaffir lime leaves
250ml of beef stock
1 lime, juiced
sea salt & freshly ground black pepper
RENDANG SPICE PASTE
100g of shallots, peeled
1 garlic bulb, cloves peeled
50g of galangal, peeled
50g of fresh ginger, peeled
3 red chillies
3 lemongrass stalks
50ml of water
300g of basmati rice
700ml of coconut water
First make the spice paste. Roughly chop the shallots, garlic, galangal, ginger, chillies and lemon grass, then place all the ingredients in a food processor and pulse, adding the water to make a ﬁne paste. Set aside.
Cut the beef into 4cm chunks. Heat a heavy-based pan over a medium heat and add half the dripping. Add the beef, in batches if necessary, and cook on all sides until browned, then remove from the pan and set aside.
Add the remaining dripping and the spice paste and fry for 2 minutes, then add the cinnamon, cloves and star anise and cook for a further 2 minutes.
Return the browned beef to the pan, along with the toasted desiccated coconut. Stir well, then add the coconut water, tamarind paste, ﬁsh and soy sauces, lime leaves and beef broth and bring to the boil. Reduce the heat to a bare simmer, stirring regularly to make sure it doesn’t stick. Cover with a lid and cook gently for 1½ hours, or until the meat is tender.
To make the coconut rice, place the rice and coconut water in a heavy-based pan over a medium heat and bring to the boil. Reduce the heat to a simmer, then cover and cook for 15 minutes. Remove from the heat and allow to stand for a few minutes before serving.
Meanwhile, remove the lid from the beef and cook for a further 15 minutes, until just thickened. Add the lime juice, season with salt and pepper and serve with the coconut rice.