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Beef brisket rendang
Serves 4 Starters and mains
Ingredients
- 750g beef brisket or boneless short ribs
- 1tsp salt
- 1tbsp white rice vinegar
- 3tbsp vegetable oil
- 1 cinnamon stick
- 4 cloves
- 2 star anise
- 3 cardamom pods
- 2 lemongrass stalks, crushed
- 1tbsp tamarind paste
- 1½ tbsp coconut (or Demerara) sugar
- 1 x 400ml can coconut milk
- 8 makrut lime leaves
- steamed rice, to serve
For the rendang paste
- 6 shallots
- 5 garlic cloves
- thumb-sized piece fresh ginger, peeled
- 2 lemongrass stalks
- 6 red bird’s-eye chillies
Method
Put the beef in a bowl, add the salt and vinegar, cover with water and allow to soak for 30 minutes. Drain and transfer to a plate lined with kitchen paper.
Put the rendang paste ingredients into a blender with a little water and blend until smooth. Pour the oil into a 3–4 litre flameproof casserole or clay pot and set over a medium heat, then add the
blended spice paste along with the cinnamon stick, cloves, star anise and cardamom and fry for a couple of minutes until fragrant.
Add the drained beef along with the lemongrass and cook, turning occasionally, to seal the beef. Once the beef is sealed on all sides, add the tamarind paste and sugar and mix before adding the coconut milk and 375ml water. Stir again, bring to the boil, then turn down the heat to low.
Gently stir in the lime leaves, then cover with a lid and allow to cook for 11/2 hours, stirring occasionally. After that time the meat should be tender and falling apart and the sauce should be thick and sticky. If the sauce is still a little thin, remove the lid and continue to cook, stirring occasionally, until the sauce is reduced and any excess liquid is practically dried up. Serve alongside the steamed rice.
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