Low and Slow Beef Rendang

This is one of my favourite curries – a hot, highly fragrant, salty, sweet and sour treat to replace your weekend takeaway. The beef cooks slowly until really tender, then almost fries in the oil left by the coconut milk to form a crust on the meat.

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Ingredients

beef steak 600 g (chopped)
brown sugar 1 tbsp
plain flour 2 tbsp
lime 1 (juice)
onion 2 (diced)
garlic cloves 3 (crushed)
ginger 1 (grated)
lemongrass 2 (sliced)
tomato purée 140 g
fresh coriander to garnish (chopped)
basmati rice 240 g
soy sauce to taste
coconut milk 400 ml
ground cinnamon ½ tsp
ground turmeric ½ tsp
paprika 1 tsp
garam masala 1 tbsp
beef stock cube 1
mixed chillies 20 g (diced)

Method

Preheat the oven to 150°C/130°C fan.
Dice the beef steak into approx 2.5cm cubes.
Dice the onions. Peel and crush the garlic cloves. Smash the lemongrass to bruise it, then slice it in half lengthways. Deseed and dice the mixed chilli. Peel and grate the ginger.
Season the flour with a pinch of salt and pepper. Dust the beef in the seasoned flour.
Heat the oil in a large heavy-based casserole dish suitable for the oven, over a medium to high heat. Add the beef to the casserole and quickly cook for 5 - 6 minutes, to sear it. You may find it easier to work in batches. Transfer from the dish and set aside.
Add the onions, garlic cloves, lemongrass, mixed chilli and ginger to the dish and fry for 5 minutes, until golden.
Make up the beef stock cube with 100ml boiling water per serving. Stir in the tomato purée, spices and brown sugar, then pour in the coconut milk and the beef stock.Bring to a gentle simmer, then return the beef to the dish.
Put on a tight-fitting lid and cook in the oven for 4 hours. The sauce should be thick, rich and coating the beef. If not, remove the lid and reduce the sauce for a few minutes over a medium heat on the stove. Season with the soy sauce and a good squeeze of lime juice.
Before serving, cook the rice according to the packet instructions. Roughly chop the coriander leaves and stalks.
Remove the lemongrass before garnishing with the fresh coriander. Serve alongside the rice. Enjoy!

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