Beef Rendang

notesofbacon.com

Mikael

subheading: For the spice paste:

12 dried chilies, rehydrated in a splash of boiling water, or 12 large fresh chillies

6 shallots, roughly chopped

5 garlic cloves, roughly chopped

3 lemongrass stalks, white part only, thinly sliced

1 ½ tbsp fresh galangal, (about one inch) grated or chopped (replace with more fresh ginger if you can’t get any)

1 ½ tbsp fresh ginger, grated or chopped

2 tbsp vegetable or peanut oil (I’m new to peanut oil and it’s got a lovely flavour so do give it a go)

subheading: The rest of the curry ingredients:

1kg slow cooking beef, cut into large cubes (beef shin, beef ribs, braising steak - something that falls apart deliciously)

1 tbsp oil

1 cinnamon stick

3 cloves

3 star anise

5 cardamom pods (or ½ tsp cardamom powder)

1 lemongrass stick, white half only, smashed

400ml coconut milk (using 500ml also works if you are using 2 x 250ml cartons)

2 tsp tamarind puree (or 2 tsp white vinegar if you don’t have tamarind)

4 large kaffir lime leaves, finely sliced (use the zest and juice of one lime if no leaves, but it’s not the same)

⅓ cup (30g) desiccated coconut

1 tbsp brown sugar or palm sugar

1 ½ tsp salt

subheading: Pickled cucumber & toasted coconut:

1 cucumber

2 tbsp rice vinegar (or more)

½ tsp salt

½ tsp sugar

2 to 3 tbsp desiccated coconut

1 dried chilli, rehydrated and finely sliced

½ fresh red chilli

1 lime, cut into wedges

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