Indonesian Beef Rendang

Often revered as the king of curries, this dish was originally created as a way to preserve meat. I haven’t attempted to leave it on the side for a few days to test that theory, partly because it’s almost impossible not to gobble the whole thing up the moment it’s cooked.

Ingredients

Method

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Step 1

Bash or blend the lemongrass, shallots, chilli, garlic, ginger, and galangal into a rough, chunky paste. Use flaky salt if using a pestle & mortar to help break it down a bit. You’re not after smooth, however. You want texture so you get little fried crispy bits later on.

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For

4

M

I

1

kg

Beef chuck or shin, cut into cubes

2

litres

Full-fat coconut milk

Spice aromatics (bashed to a chunky paste)

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Notes

If you can't find galangal or tamarind paste, don't fret. It's not the end of the world if you leave these ingredients out.

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