Beef Rendang

Ingredients

• 1kg beef shin or chuck, cut into large cubes
• 400ml coconut milk
• 200ml water
• 6 shallots
• 6 garlic cloves
• 4 red chillies, deseeded
• 3cm galangal or ginger
• 2 lemongrass stalks, bruised
• 4 kaffir lime leaves
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 2 tablespoons toasted desiccated coconut
• 1 tablespoon palm sugar
• 2 tablespoons oil
• Salt

Before you cook

• Blend the shallots, garlic, chillies and galangal into a smooth paste with a splash of water.
• Bruise the lemongrass stalks with the back of a knife.
• Toast the desiccated coconut in a dry pan until golden and set aside.

Steps

1. Fry the spice paste in the oil over medium heat for 8 to 10 minutes, until it darkens and the oil separates out.
2. Stir in the turmeric and coriander for a minute.
3. Add the beef and turn it in the paste until every piece is coated.
4. Pour in the coconut milk and water, then add the lemongrass, lime leaves, sugar and salt.
5. Simmer uncovered on the lowest heat for 2 to 2.5 hours, stirring every 20 minutes.
6. The sauce will thin, then thicken, then darken to a deep brown.
7. When the liquid has almost gone, stir in the toasted coconut.
8. Keep cooking and stirring for a final 15 minutes as the beef starts to fry in the released oil.
9. It is ready when the sauce clings tightly and the meat shreds under a fork.