Beef Rendang

Another Rasa Malaysian recipe which turned out just beautifully, I didn't change a thing so check out her original directions here if you like http://rasamalaysia.com/beef-rendang-recipe-rendang-daging/2/

This is a Malaysia dish.  I remember my Dad eating it when we went to Penang about 22 years ago... he ate it for breakfast, lunch and dinner for almost the entire 10 days. Not surprisingly on the flight home he had stomach pains and an increased heart rate - so much curry for one not accustomed to eating it so regularly really put his system to the test!  This was almost sweet it had so many delicious spices in it. Each and every one made a difference. I actually started cooking this without the star anise and lemongrass but added it in as it cooked in the slow cooker. The lemongrass made a massive difference, so please do your best not to leave a single one out - you can taste the impact they all have. 

I had the leftovers in a wrap with some non fat yoghurt and cilantro for lunch today... even better than last night!

Serve 4-6 as part of a bigger feast or 2-3 if you eat it as a main meal.

Ingredients:
2lb boneless chuck beef or boneless spare ribs (cut into cubes)
5 tblspn cooking oil
1 cinnamon stick
3 cloves
3 star anise
3 cardamon pods
1 lemongrass (cut in 4 x 1 inch lengths and pounded or processed in a mini processor)
1 cup thick coconut milk
1 cup water
2 tspn tamarind pulp or concentrate
6 kaffir lime leaves
6 tblspn kerisik (toasted coconut)
1 tblspn brown (or palm) sugar
salt to taste

Spice paste
5 shallots / spring onions
1 inch galangal
3 lemongrass (white part only)
5 cloves
1 inch ginger
8-10 dried chilies (soaked in warm water)
1 fresh red chili, deseeded and finely chopped

Method:

• Place the spice paste ingredients into a mini processor and chop until fine.  I added a drop of the oil to keep it loose and combine the paste
• Heat the oil in a stew pot or large pan, add the spice paste, cinnamon, cloves, star anise and cardamom and fry them until fragrant about 2 or 3 minutes
• Add the diced beef and toss through the spices.  Using a mortar and pestle, pound the lemongrass to break up the flavor and add to the beef.  Or if you prefer not to see the lemongrass at all, I would suggest popping it in a processor and chop it finely.
• Pour in the coconut milk, tamarind, water and simmer stirring frequently until the meat cooks.
• Add the kaffir lime leaves, toasted coconut and sugar.  Taste and adjust the seasoning with salt or  extra sugar.
• Reduce the heat to low and allow to simmer with the lid on for 1 1/2 hours or if you prefer, transfer to a slow cooker and allow to cook on low for 3-4hrs until the meat is tender and the sauce has reduced almost to dry
• Taste and adjust seasoning if required.
• Serve immediately with steamed rice.

Kerisik is toasted unsweetened shredded coconut.  Simply heat a hot non stick pan, toss the coconut in it (do not add oil) until it starts to toast and turn golden brown.  It will only take a minute.