Brett’s Brilliant Rendang

This beef beauty is a real crowd pleaser, with melt in your mouth beef and amazing flavours whats not to love!

Prep time: 15 mins
Cook time: 2 hours 30 mins
Serves: 4

Ingredients
       3 tbs Olivado macadamia oil
       750g Quality Mark beef sirloin (or chuck steak), diced
       400ml Trident coconut cream, plus a can full of water
       4 lemongrass stalks, crushed
       6 kaffir lime leaves
       1 cinnamon stick
       2 star anise
       3 cloves
       1 tbs tamarind pulp, mixed with ¼ cup water
       1 tsp salt
       1 tbs palm sugar
       For the paste
       2-4 dried chilies
       2 tbs coriander seeds, toasted
       1 tsp turmeric
       1 tsp cumin seeds, toasted
       5 shallots
       6 cloves of garlic
      10 macadamia nuts
       4cm knob of galangal, (or 6cm knob of ginger)
       4 fresh red chillies (or 1 red capsicum or both)
       For the salad
       ½ cucumber, julienned
       2 stalks celery
       75g fresh grated coconut
       1 chilli, finely diced
       For the salad dressing
       ½ clove garlic, mashed
       1 tsp Asian Home Gourmet fish sauce
       1 tbs lime juice
       1 tbs palm sugar

Instructions

1. To make the paste, blend all the paste ingredients together to form a smooth paste.
2. Heat the oil in a heavy based medium sized saucepan. Add the meat when hot but do not brown. Just get a little colour on it.
3. Add the spice paste, coconut cream and water, lemongrass, kaffir lime, cinnamon, star anise and cloves. Combine, season with 1 tsp of salt and bring to the boil.
4. Reduce heat to a gentle simmer and add the tamarind. Simmer uncovered for at least 2 ½ hours stirring occasionally until the beef is very tender and the sauce is thick and delicious.
5. Before serving season with a little more salt if needed and the sugar.
6. To make the salad, throw the salad dressing ingredients into a jar and shake to combine. Pour over salad ingredients.