Ingredients
¼ cup desiccated coconut
1 tbsp vegetable oil
1 kg chuck steak, cut into chunks
2 whole star anise
6 green cardamom pods, bruised
1 lemongrass stalk, bruised, cut into 5cm batons
2 cups coconut milk
1 ½ Tbsp shaved palm sugar
1 Tbsp fish sauce
6 kaffir lime leaves, plus extra finely sliced leaves to serve
steamed rice to serve
Rendang paste:
10 dried long red chillies
2 lemongrass stalks, white part only, bruised, finely chopped
5cm, piece galangal, peeled, roughly chopped
5cm piece ginger, peeled, roughly chopped
4 eschallots, roughly chopped
6 garlic cloves, roughly chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp sea salt
Instructions
STEP 1
For the rendang paste, soak the dried chillies in hot water for 10 minutes to soften. Drain (reserving the soaking liquid) and roughly chop the softened chillies.
STEP 2
Place the chillies and remaining rendang paste ingredients in a food processor and blend until smooth. Add 1-2 tablespoons of the chilli soaking water if the paste is too thick to blend. Set aside.
STEP 3
Toast the desiccated coconut in a dry frying pan over medium-high heat until golden brown. Transfer to a bowl and set aside.
STEP 4
Place a large, heavy-based saucepan or non-stick wok over high heat. Add the vegetable oil and sear the beef, in batches, for 2-3 minutes each side or until evenly browned. Transfer the beef to a plate.
STEP 5
Place the same saucepan back over medium heat (there should be at least 1 tablespoon of oil and fat in the saucepan but if not, add a little vegetable oil) and add the star anise, cardamom pods and lemongrass. Cook, stirring for a minute until fragrant. Add rendang paste and cook for 2 minutes. Stir through coconut milk, toasted coconut, palm sugar and fish sauce. Add the seared beef and the kaffir lime leaves. Reduce the heat to low, cover and simmer for 2 hours, stirring every so often (add a little more water if the sauce becomes too thick).
STEP 6
Remove the lid and use a large spoon to remove excess oil and fat from the top of the sauce. Simmer for a further 30 minutes, uncovered, or until the sauce is thick and gravy-like. Remove from heat. Remove the star anise. Top with finely sliced kaffir lime leaves and serve with steamed rice.
