Beef rendang!


  • 2 lb / 1 kg chuck steak, brisket or other slow cooking beef, cut into large cubes (around the size of golf balls) (see notes)
  • 1tbsp oil (vegetable, peanut, canola)
  • 1 cinnamon stick
  • 3 cloves
  • 3 star anise
  • 3 cardamon pods (or ½ tsp of cardamon powder)
  • 1 lemongrass stick, bottom half of the stick only and smashed
  • 1 x can coconut milk (see 
  • 2 tsp tamarind puree, or lime zest
  • 4 large / 6 small kaffir lime leaves, very finely sliced (see notes)
  • ⅓ cup desiccated coconut (finely shredded coconut)
  • 1 tbsp brown sugar
  • 1½ tsp salt
  • Pak Choi
  • Rice to serve

Spice Paste

  • 12 dried chilies, soaked in boiling water and deseeded OR 6 fresh long red chillies, deseeded and chopped (see notes)
  • 1 onion (brown, yellow, white), finely chopped OR 6 shallots/eschallots chopped
  • 3 lemongrass stalks, white part only, sliced
  • 5 cloves garlic, minced
  • 1½ tbsp fresh galangal, finely chopped (see notes)
  • 1½ tbsp fresh ginger, minced
  • 2 tbsp oil (vegetable, canola or peanut oil)

**Method – sorry, I will put this up tomorrow! I’m having a girls night (and a night off tonight!:-))**


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