RECIPE - BEEF RENDANG

Beef Rendang is a traditional Indonesian dish that originated from the Minangkabau people of West Sumatra. This delicious slow-cooked dry curry is made with tender beef, a complex blend of herbs and spices, and creamy coconut milk. The dish is traditionally served during special occasions, such as weddings and festivals, and is often accompanied by rice and other side dishes (e.g. Nasi Lemak).

Ingredients:

• 1 kg (2.2 lb) beef chuck or round, cut into 3cm cubes
• 500 ml (2 cups) coconut milk
• 3 stalks lemongrass, bruised and chopped
• 6 kaffir lime leaves
• 2 turmeric leaves (optional)
• 2 cinnamon sticks
• 5 cardamom pods, lightly crushed
• 5 cloves
• 2 star anise
• 2 tsp tamarind paste
• 2 tbsp palm sugar or brown sugar
• 2 tsp salt
• 3 tbsp vegetable oil
• 3 red chillies, sliced (optional)

For the spice paste:

• 10 shallots, peeled and sliced
• 8 garlic cloves, peeled and sliced
• 6 red chillies, seeded and sliced
• 5 dried chillies, soaked and seeded
• 5 candlenuts or macadamia nuts
• 2 cm (1 inch) fresh ginger, peeled and sliced
• 2 cm (1 inch) fresh galangal, peeled and sliced
• 2 cm (1 inch) fresh turmeric, peeled and sliced

Instructions:

1. To make the spice paste, blend all the ingredients in a food processor or mortar and pestle until smooth.
2. Heat the oil in a large, heavy-based saucepan or Dutch oven over medium heat. Add the spice paste and fry for 5-7 minutes until fragrant and the oil starts to separate.
3. Add the beef and stir well to coat in the spice paste. Add the lemongrass, kaffir lime leaves, turmeric leaves (if using), cinnamon sticks, cardamom pods, cloves, and star anise. Stir well to combine.
4. Add the coconut milk, tamarind paste, sugar, and salt. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 3-4 hours, stirring occasionally, until the beef is tender and the sauce has thickened and reduced. If the sauce starts to dry out, add a little water.
6. Stir in the sliced chillies (if using) and cook for a further 10 minutes.
7. Serve hot with steamed rice and other side dishes.

Serving size: This recipe serves 6-8 people.

Nutritional information per serve (based on 6 servings):

• Calories: 685 cal
• Total Fat: 52 g
• Saturated Fat: 31 g
• Cholesterol: 116 mg
• Sodium: 1054 mg
• Total Carbohydrates: 21 g
• Dietary Fiber: 4 g
• Sugars: 8 g
• Protein: 36 g

Note: Nutritional information is an estimate and may vary depending on the ingredients and cooking method used.