Rendang Daging

Shopping list

• 800 g beef shin or brisket — cut into 4cm chunks

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• 400 ml coconut milk

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• 100 g shallots — peeled

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• 6 clove garlic cloves — peeled

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• 30 g fresh ginger — peeled

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• 20 g galangal — peeled

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• 2 piece lemongrass stalks — bruised

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• 6 piece dried red chillies — soaked and deseeded

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• 1 tbsp ground coriander

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• 1 tsp ground cumin

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• 1 tsp turmeric powder

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• 1 tbsp tamarind paste

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• 1 tbsp palm sugar or soft brown sugar

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• 4 piece kaffir lime leaves

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• 3 tbsp vegetable oil

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• 1 tsp salt

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Step by step

1. 1

   In a blender or food processor, combine the shallots, garlic, ginger, galangal and soaked chillies with 2 tbsp water. Blend to a smooth paste.

2. 2

   Heat the oil in a heavy-based pot or wok over medium heat. Add the spice paste and fry for 8– 10 minutes, stirring constantly, until darkened and fragrant.

3. 3

   Stir in the ground coriander, cumin and turmeric. Cook for 1 minute.

4. 4

   Add the beef chunks and stir well to coat in the paste. Cook for 5 minutes, browning the meat lightly.

5. 5

   Pour in the coconut milk, then add the lemongrass, kaffir lime leaves, tamarind paste, sugar and salt. Stir thoroughly and bring to a gentle simmer.

6. 6

   Reduce the heat to low, cover partially, and cook for 2 hours, stirring every 20 minutes. The sauce will reduce and thicken considerably.

7. 7

   Uncover and continue cooking for another 30– 45 minutes, stirring more frequently, until the oil separates from the paste and the beef is very tender and deeply caramelised. The rendang should be almost dry with a rich, dark coating.

8. 8

   Remove the lemongrass stalks and lime leaves. Serve hot with steamed rice.