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How to make Beef rendang

Yield = 6
Prep time: 0:25
Cook time: 4:00
Total time: 4:25

Ingredients

  • 1 1/2 tablespoons vegetable oil
  • 1.2kg beef chuck steak or oyster blade, trimmed, cut into 3cm pieces
  • 2 x 400ml cans coconut milk
  • 1 tablespoon grated dark palm sugar (see note)
  • 3 stalks lemongrass, white part only, halved lengthwise, bruised
  • 1 star anise
  • 1 cinnamon quill
  • 6 kaffir lime leaves
  • Steamed gai lan (Chinese broccoli), to serve
  • Steamed white rice, to serve

Rendang spice paste

  • 6 Asian red eschalots, (see note) roughly chopped
  • 4 cloves garlic, roughly chopped
  • 8 red birdseye chillies, roughly chopped
  • 4cm piece ginger, roughly chopped
  • 4cm piece galangal, (see note) roughly chopped
  • 6 candlenuts, (see note) crushed
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves

Method

  • Step 1 To make rendang spice paste, process all ingredients in a food processor to a coarse paste.
  • Step 2 Place oil in a large wok or saucepan on a large burner and heat over medium–high heat. Add beef and cook, turning occasionally, for 5 minutes or until lightly browned. Stir in the spice paste, coconut milk, sugar, lemongrass, star anise, cinnamon, kaffir lime leaves and 250ml (1 cup) water, then bring to the boil. Transfer wok to a small burner and cook, stirring frequently, over very low heat for 3 1/2 hours or until liquid has reduced and beef is thickly coated in coconut milk mixture.
  • Step 3 Using a slotted spoon, discard whole spices, lemongrass and lime leaves. Increase heat to low–medium and cook, stirring continuously, for 20 minutes or until beef is browned all over (the oil that separates from the coconut milk will help brown the meat).
  • Step 4 Serve the rendang with steamed rice and gai lan.