Beef Rendang

In this festive dish of Indonesia and Malaysia, beef is cooked until tender and coated in a rich, thick sauce, permeated with the warm, complex aroma and flavour of spices and seasonings. It is easy to make, with everything going into the one pot.

SERVES 6

1.5 kg (3 lb 5 oz) beef chuck

2 onions, roughly chopped

2 garlic cloves, crushed

400 ml (14 fl oz) coconut milk

2 teaspoons ground coriander

½ teaspoon ground fennel

2 teaspoons ground cumin

¼ teaspoon ground cloves

4–6 red chillies, chopped

1 tablespoon lemon juice

1 lemongrass stem, white part only, cut lengthways

2 teaspoons shaved palm sugar (jaggery)

Trim the meat of any excess fat or sinew and cut into 3 cm (1¼ in) cubes. Put the onion and garlic in a food processor, or in a mortar with a pestle, and process or pound to a smooth paste.

Put the coconut milk in a large saucepan and bring to the boil, then reduce the heat to medium and cook, stirring occasionally, for 15 minutes, or until the milk has reduced by half and the oil has separated. Do not allow the milk to brown.

Add the coriander, fennel, cumin and cloves to the pan, and stir for 1 minute. Add the meat and cook for 2 minutes, or until it changes colour. Add the onion mixture, chilli, lemon juice, lemongrass and sugar. Cook, covered, over medium heat for 2 hours, or until the liquid has reduced and the mixture has thickened. Stir frequently to prevent it sticking to the bottom of the pan.

Uncover and continue cooking until the oil from the coconut milk begins to emerge again, letting the curry develop colour and flavour. Be careful that it does not burn. The curry is cooked when it is brown and dry.

Left: Simmer the coconut milk until the oil ‘splits’ or separates.

Right: Add the spices to the coconut milk and cook until fragrant.