Name: Beef rendang
Cook time: 135 min
Total time: 135 min
Yield: 6
Ingredients: Spice paste; 2 medium red onions, chopped coarsely; 4 clove garlic, chopped coarsely; 5 centimetre fresh ginger, chopped; 2 fresh long red chillies, chopped coarsely; 3 teaspoon grated fresh galangal; 3 teaspoon ground coriander; 1 1/2 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 teaspoon salt; 1.5 kilogram beef chuck steak, trimmed, cut into 3cm cubes; 410 millilitre canned coconut milk; 1/2 cup (125ml) water; 10 centimetre stick fresh lemon grass (20g), bruised; 3 fresh kaffir lime leaves, torn

Ingredients

Spice paste

2 medium red onions, chopped coarsely

4 clove garlic, chopped coarsely

5 centimetre fresh ginger, chopped

2 fresh long red chillies, chopped coarsely

3 teaspoon grated fresh galangal

3 teaspoon ground coriander

1 1/2 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon salt

1.5 kilogram beef chuck steak, trimmed, cut into 3cm cubes

410 millilitre canned coconut milk

1/2 cup (125ml) water

10 centimetre stick fresh lemon grass (20g), bruised

3 fresh kaffir lime leaves, torn

Method

1.Make spice paste. Blend or process ingredients into a paste.

2.Combine paste in wok with beef, coconut milk, the water, lemon grass and lime leaves; bring to the boil. Reduce heat; simmer, covered, stirring occasionally, about 2 hours or until mixture thickens and beef is tender.

Recipe can made a day ahead; store, covered, in the refrigerator this allows the flavours to develop overnight.
Note

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Ingredients

Method

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