Beef rendang

The legendary Indonesian slow-cooked beef in a rich, intensely spiced coconut milk sauce that caramelises dry over several hours. One of the world's most complex dishes.

Ingredients

• 1 kg beef chuck, large cubes
• 600 ml coconut milk
• 6 shallots
• 5 garlic cloves
• 4 fresh red chillies
• 2 lemongrass stalks
• 3 cm galangal
• 3 cm ginger
• 4 kaffir lime leaves
• 1 tsp turmeric
• 1 tsp coriander
• 3 tbsp toasted desiccated coconut
• Salt

Method

1. 1
   Blend shallots, garlic, chillies, galangal, ginger and turmeric to a paste.
2. 2
   Fry the paste in oil for 5 minutes until fragrant.
3. 3
   Add the beef and coat with the paste.
4. 4
   Add coconut milk, lemongrass, kaffir lime leaves and coriander.
5. 5
   Simmer uncovered for 3-4 hours, stirring regularly as the liquid reduces.
6. 6
   Add the toasted coconut. Continue cooking until the beef is dark and almost dry. Season with salt.