Name: Beef rendang
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 4 onion chopped; 8 cloves garlic cloves, chopped; 2 Tbs fresh ginger grated; 1 1/2 coconut cream tinned; 2 Tbs cumin ground; 1 Tbs coriander ground; 2-3 tsp cinnamon ground; 2 tsp turmeric ground; 1/2 tsp cloves ground; 1 tsp chillies powder; 1 kg chuck steak cubed; 3 red chilli deseeded; 2 lemon rind large strips; 1 tsp tamarind; basmati rice and roti

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Ingredients (15)

Ingredients for the paste:

4	onion — chopped
8 cloves	garlic — cloves, chopped
2 Tbs	fresh ginger — grated
1 1/2	coconut cream — tinned
2 Tbs	cumin — ground
1 Tbs	coriander — ground
2-3 tsp	cinnamon — ground
2 tsp	turmeric — ground
1/2 tsp	cloves — ground
1 tsp	chillies — powder
1 kg	chuck steak — cubed
3	red chilli — deseeded
2	lemon rind — large strips
1 tsp	tamarind
	basmati rice — and roti

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Method:

For the ingredients, place all of the above in a blender with half a can of coconut cream – and pulse to form a paste.

Heat
a little oil in a nice heavy bottomed pot and fry the paste until it’s
quite dark in colour. Now add 1Kg of chuck steak cut into cubes – I
also added in the bones for flavour with the red chillies and lemon
rind. Pop in the rest of the coconut milk with 2tsp of salt and bring
to the boil.

Reduce and allow to simmer for about 1 ½ – slowly.

When
the meat is tender add 2Tbsp of lemon juice and 1 tsp of tamarind – I
didn’t have any tamarind to hand and it tasted just fine. But I would
add it in – these people know their spices and I bet that just 2 tsp of
tamarind would have turned it up a notch.

Serve with fluffy white Basmati rice and some roti and naan bread.

Reprinted with the permission of Janice Tripepi. To visit Janice Tripepi’s blog, click here.