Beef rendang

Ingredients

For 6 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 1 kg beef chuck in 4 cm cubes
• 12 large dried chillies, soaked in boiling water
• 1 small onion, 5 garlic cloves and 3 lemongrass stalks, white parts only
• 1 1/2 tbsp chopped galangal and 1 1/2 tbsp chopped ginger
• 3 tbsp oil, divided
• 1 cinnamon stick, 3 star anise, 1/4 tsp ground cloves and 1/2 tsp ground cardamom
• 1 bruised lemongrass stalk
• 400 ml coconut milk
• 2 tsp tamarind paste
• 4 large makrut lime leaves, very finely sliced
• 1/3 cup desiccated coconut
• 1 tbsp brown or palm sugar
• 1 1/2 tsp salt, adjustable

Step-by-step method

1. Blend drained chillies, onion, garlic, the three lemongrass stalks, galangal, ginger and 2 tbsp oil into a fine paste.
2. Heat remaining oil in a heavy pot and brown beef in two batches; remove.
3. Lower heat and fry the paste for 2–3 minutes, stirring, until some moisture evaporates.
4. Return beef and add all remaining ingredients. Bring to a very gentle simmer.
5. Cover and cook for at least 1 hour and 15 minutes, checking the beef; it should begin to become tender.
6. Uncover and reduce sauce for 30–40 minutes or longer, stirring increasingly often to prevent sticking.
7. If beef is still firm, add a little water and continue. Finish when very tender and the dark paste coats the cubes; remove whole spices when serving.