Slow Beef Rendang with Toasted Coconut

• 1.35 kgbraising beef, cut into 4 cm chunks
• 750 mlcoconut milk
• 260 gshallots, peeled and roughly chopped
• 55 gred chillies, roughly chopped
• 45 gginger, peeled and chopped
• 5garlic cloves, peeled
• 30 gtender lemongrass centres, finely sliced
• 2½ tspground coriander
• ¾ tspground turmeric
• 30 gtamarind paste
• 65 gunsweetened desiccated coconut
• 25 mlrapeseed oil
• 250 mlwater
• Fine salt, as needed
• 520 gdried jasmine rice

Method

1. 1Blend the shallots, red chilli pieces, ginger, garlic and sliced lemongrass with 100 ml of the measured water until finely puréed. Scrape the sides down so no tough lemongrass pieces remain.
2. 2Heat the oil in a wide heavy casserole over medium heat. Cook the paste for 10–12 minutes, stirring frequently, until it darkens slightly and no longer smells raw. Stir in the ground coriander and turmeric.
3. 3Add the beef and turn it through the paste. Pour in the coconut milk, tamarind and remaining measured water. Bring to a gentle simmer and add a little salt.
4. 4Cook partly covered for 2½ hours, stirring occasionally, until the beef begins to give under a spoon. Lower the heat if the sauce catches and add a small splash of water when needed.
5. 5Remove the lid and cook gently for another 30–40 minutes, stirring more often as the sauce thickens. The finished beef should be tender with a dark coconut coating, rather than sitting in a pool of sauce.
6. 6Meanwhile, toast the desiccated coconut in a dry saucepan over medium-low heat for 3–5 minutes, stirring, until evenly golden. Tip out immediately and stir it into the beef for the final 5 minutes.
7. 7Use the same saucepan to cook the rice according to the packet. The listed 520 g makes eight portions; cook 65 g per person if freezing some rendang. Taste the beef before adding any more salt.
8. 8Serve with the rice. Cool spare rendang within 2 hours, freeze in portions and defrost overnight in the fridge. Reheat gently with a splash of water until piping hot throughout, cooking fresh rice for each serving.

Per serving

kcal

541

protein

8.9g

fibre

4.1g

carbs

67.8g

fat

27.9g