BEEF RENDANG RECIPE

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SPICE PASTE

CURRY

2 lb/ 1 kg chuck steak, or other slow cooking beef, cut into 4cm / 1.6" cubes (Note 4)
1 tbsp oil (vegetable, peanut, canola)
1 cinnamon stick
1/4 tsp clove powder
3 star anise
1/2 tsp cardamon powder
1 lemongrass stick, bottom half of the stick only and smashed (Note 5)
400ml / 14 oz coconut milk (1 standard can)
2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6)
4 large kaffir lime leaves (or 6 small) , very finely sliced (Note 7)
1/3 cup desiccated coconut (finely shredded coconut)
1 tbsp brown sugar or grated palm sugar
1 1/2 tsp salt

Place Spice Paste ingredients in a small food processor and whizz until fine. NOTE: If using dried chilli and you know your food processor is not that powerful, chop the chilli first.
Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.
Lower heat to medium low. Add Spice Paste and cook for 2 - 3 minutes until the wetness has reduced and the spice paste darkens (don't breathe in too much, the chilli will make you cough!).
Add remaining Curry ingredients and beef. Stir to combine.
Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.
Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.
Remove lid and check the beef to see how tender it is. You don't want it to be "fall apart at a touch" at this stage, but it should be quite tender. If it is fall apart already, remove the beef from the pot before proceeding.
Turn up heat to medium and reduce sauce for 30 - 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. (Note 9)
The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking.

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