Heart-warming slow cooked beef rendang. Full of flavour and a little heat, perfect for a chilly day.
500g diced beef
For the curry paste:
3 banana shallots
3 lemongrass stalks
4 cloves garlic
4 red birdseye chillies
4 tbsp sunflower oil
For the sauce:
1 tsp ground cardamom
2 star anise
2 cinnamon sticks
1 lemongrass stalk, cut in half and bashed
400ml coconut cream
1 tbsp tamarind paste
6 kaffir lime leaves
40g toasted desiccated coconut
Sugar & salt to taste
Blend together all the ingredients for the curry paste so you end up with a fairly smooth paste.
Fry the paste, along with the cardamom, cloves, star anise & cinnamon sticks until fragrant.
Stir in the beef & lemongrass stalk and fry for a few minutes.
Next add the coconut cream, followed by the tamarind paste, toasted coconut & lime leaves.
Bring to the boil then reduce the heat to low and simmer with a lid on for 3-4 hours until the meat is falling apart and tender.
Season to taste with salt & sugar.
Serve you beef rendang with steamed or coconut rice. I also like to serve some roti canai which you can usually find in the frozen section in larger supermarkets.