Indonesian Beef Rendang

Ingredients

• 2 stalks lemongrass, roughly chopped (or 1/2 tsp lime zest) (Curry Paste)
• 4-6 dried red chilies (or fresh bird's eye chilies to taste) (Curry Paste)
• 6 shallots, peeled (Curry Paste)
• 4 cloves garlic (Curry Paste)
• A thumb-sized piece of galangal (or ginger), peeled (Curry Paste)
• 2 lbs beef chuck or brisket, cut into large chunks (For the Curry)
• 2 tins (800ml total) full-fat coconut milk (For the Curry)
• 2 star anise (For the Curry)
• 1 cinnamon stick (For the Curry)
• 4 cardamom pods (For the Curry)
• 10-12 fresh or dried curry leaves (For the Curry)
• Water, as needed (For the Curry)
• 1 tsp honey (For the Curry)
• 1 tsp tamarind paste (For the Curry)
• Salt to taste (For the Curry)
• Fresh coriander (To Garnish)
• Sliced red chili (To Garnish)
• Lime wedges (To Garnish)

Steps

1. Make the paste: blend the lemongrass, chili, shallots, garlic, and galangal into a paste. Keep it slightly chunky — the texture caramelizes beautifully during cooking.
2. Marinate the beef: coat the beef chunks in half the curry paste. Cover and marinate in the fridge for at least 4 hours, or overnight for best results.
3. Build the curry base: pour both tins of coconut milk into a large wide pan over medium heat. Add star anise, cinnamon, cardamom, and curry leaves. Stir in the remaining curry paste.
4. Add the marinated beef chunks into the coconut milk mixture. No need to brown first.
5. Slow cook: reduce to a low simmer and cook for around 3 hours, stirring occasionally. Add splashes of water as needed to prevent sticking. The coconut milk will reduce and release its fat, which tenderises the beef and concentrates the flavour. The paste will caramelize, turning deep brown and fragrant.
6. Finish: once the beef is tender and the sauce is dry and clinging to the meat, stir in the honey and tamarind paste. Season with salt.
7. Serve with steamed rice or flatbread, garnished with fresh coriander, sliced chili, and a squeeze of lime.