Beef Rendang - BEEF RENDANG

Method

• For the beef rending
• Pound the lemongrass to a pulp using a pestle and mortar. Tip the lemongrass into a small bowl.
• Heat the frying pan over a medium heat. Add the coriander, cumin seeds and turmeric and dry fry until fragrant. Tip the spices into a spice grinder or the pestle and mortar. Grind the spices to a powder if using a grinder, or pound in a pestle and mortar until the spices are as smooth as possible. Set aside.
• In a wide pan or cast-iron wok, heat the block of coconut cream until it melts, keeping the heat low so that it does not burn.
• Add the onions, garlic, chillies, ginger and pounded lemongrass to the pan and cook gently until the onions have softened and the mixture is fragrant.
• Add the reserved ground spices and the bay leaf and fry for a few minutes more.
• Add the meat and increase the heat so that it browns on all sides. Stir until the meat is completely coated with the spices - this will take a few minutes.
• Add the coconut milk, bring to the boil, then add the hot stock.
• Turn the heat up to high and continue cooking for at least 11/2 -2 hours, stirring occasionally until the sauce becomes thick and coats the meat well.
• For the salad
• Combine 2 lime leaves, sliced into thin strips; 2 red chillies, seeds removed, sliced into thin strips; small handful mint and basil leaves; 1 spring onion, sliced diagonally; small handful fresh coriander leaves into a salad bowl and mix well.
• Add 1 lime, juice only
• 1 tsp sunflower oil; 1 tsp fish sauce; 1 red chilli, finely diced; 1 garlic clove, finely sliced.