Ingredients
2 tbsp coconut oil
1.2kg gravy beef
4cm dice
1 tsp cinnamon
3 star anise
3 cardamon
1 tsp ground cumin
1 tsp ground coriander
4 kaffir lime leaves
1 tbsp brown sugar
1 tin (400g) coconut milk
½ cup shredded coconut
toasted
2 tbsp tamarind puree
coriander leaves
to serve
1 brown onion
for spice paste
1½ tbsp ginger
roughly chopped, for spice paste
1 tbsp galangal
roughly chopped, for spice paste
5 cloves garlic
for spice paste
2 long red chillies
seeds removed, roughly chopped, for spice paste
2 lemongrass
white part only, roughly chopped, for spice paste
1 tsp salt
for spice paste
Allergy Advice
Contains Nuts
Equipment
- 1 food processor
- 1 mortar and pestle
- 1 large frypan
- 1 slow cooker
- 1 slotted spoon
Instructions
- For the spice paste, process the onion, ginger, galangal, garlic, chillies, lemongrass, and salt in a food processor. Alternatively, pound in a mortar and pestle until finely minced.
- Heat oil in a large frypan over medium heat. Add spice paste and cook, stirring, for 2 minutes.
- Add beef and brown on all sides.
- Transfer to the bowl of a slow cooker and add all other ingredients except coriander leaves. Add 1 cup of water.
- Cook for 6-8 hours on low until meat is tender and falling apart.
- Remove meat with a slotted spoon and set aside. Turn slow cooker up to high and allow sauce to thicken.
- Taste and check for seasoning, and add more brown sugar, tamarind or salt if required. Return meat to sauce.
- Serve with rice, coriander leaves and steamed green vegetables.
Notes
Tip
Don’t be daunted by the list of ingredients. They are all readily available in Asian supermarkets, green grocers and the Asian food section of most regular supermarkets.
Variation
You could skip the spice paste stage of this recipe and just use a store-bought rendang paste.
