Beef Rendang with Fragrant Turmeric Rice

Ingredients

• 2kg beef brisket, 3cm pieces
• 5 tablespoons cooking oil
• 1 stick cinnamon
• 1 lemongrass stalk, pounded
• 800ml coconut milk
• 1 cup water
• 2 tbsp tamarind paste
• 6 kaffir lime leaves, sliced
• 6 tbsp toasted coconut
• 1 tbsp sugar
• 1 cucumber sliced
• 1 bunch coriander
• 1 long red chilli, sliced
• SPICE PASTE:
• 12 dried red chillies
• 6 shallots, chopped
• 1 tbsp galangal, chopped
• 3 lemongrass (white part)
• 5 garlic cloves, chopped
• 1 tbsp ginger, chopped
• TURMERIC RICE:
• 700g jasmine rice
• 1 tbsp oil
• 2 tsp turmeric
• 2 tsp brown mustard seeds
• 1L chicken stock

Method

1. Place dried chillies into a bowl of boiling water to rehydrate, about 10 minutes. Remove seeds and chop into pieces. Add all spice paste ingredients with 2-3 tbsp of the chilli water to a food processor and blend to a fine paste.
2. In a large pot, heat oil to medium and add the spice paste and cinnamon, fry for 2-3 minutes. Add the beef and lemongrass and cook for a further minute.
3. Pour in the coconut milk and tamarind paste, and continue cooking for 30 minutes. Add the kaffir lime leaves, toasted coconut and sugar, stirring through well.
4. Cover the pot with a lid, lower the heat and simmer for 60 minutes.
5. In a large saucepan, heat oil and add mustard seeds, cook for 30 seconds. Place in rice and turmeric, and mix to combine. Pour in chicken stock and bring to a boil. Cover and reduce heat to simmer rice for 5 minutes. Remove from heat and set aside for 25 minutes to steam.
6. Occasionally stir the beef to ensure it is not sticking and has enough liquid to continue cooking. After 60 minutes, the meat should be tender and the gravy thickened.
7. Place a generous serving of the beef rendang on a serving plate alongside the turmeric rice, sliced cucumber and fresh coriander. Enjoy!

Product used in recipe

• Valcom - Coconut Milk