Easy Beef Rendang
A Malaysian rendang is a thing of beauty – tender, slow-cooked beef in a thick, dry-ish, spicy coconut gravy.
1 medium onion, peeled, roughly chopped
2 cloves garlic, peeled and roughly sliced
½ tsp cardamom
½ tsp ground black pepper
½ tsp chilli powder (or to taste)
Thumb-sized piece of fresh ginger, roughly chopped
2 tbsp lemon or lime juice
½ tsp salt
Splash of water
2 tbsp rice bran oil
1 cinnamon stick
1 star anise
400g beef (gravy or chuck) or rump steak, cut into large bite-sized pieces
2 stalks lemongrass, smashed with a rolling pin
1 cup coconut milk
¼ cup desiccated coconut, toasted to golden
2 tsp tamarind purée
1 tbsp brown sugar
Steamed rice, cucumber,
fresh chilly and lime wedges, to serve
1. Combine onion, garlic, cardamom, pepper, chilli powder, ginger, juice, salt and a splash of water in a food processor or mortar and pestle. Blend to a paste.
2. Heat the oil in a saucepan or high-sided pan, add the spice paste, cinnamon stick, cloves and star anise. Stir-fry until aromatic, about 2-3 minutes.
3. Add the beef and lemongrass. Fry for a further minute. Add the coconut milk, coconut, tamarind purée, sugar and enough water to almost cover the meat.
4. Simmer on a medium heat, stirring frequently, until the meat is cooked, about 20 minutes.