Beef Short Rib Rendang

Nutrition facts: 200 calories 20 grams fat
Ingredients

¼ cup desiccated coconut 

1 tbsp vegetable oil 

1 kg chuck steak, cut into chunks 

2 whole star anise 

6 green cardamom pods, bruised 

1 lemongrass stalk, bruised, cut into 5cm batons 

2 cups coconut milk 

1 ½ Tbsp shaved palm sugar 

1 Tbsp fish sauce 

6 kaffir lime leaves, plus extra finely sliced leaves to serve 

steamed rice to serve 

Rendang paste: 

10 dried long red chillies 

2 lemongrass stalks, white part only, bruised, finely chopped 

5cm, piece galangal, peeled, roughly chopped 

5cm piece ginger, peeled, roughly chopped 

4 eschallots, roughly chopped 

6 garlic cloves, roughly chopped 

2 tsp ground cumin 

2 tsp ground coriander 

1 tsp sea salt 

Instructions

STEP 1

For the rendang paste, soak the dried chillies in hot water for 10 minutes to soften.  Drain (reserving the soaking liquid) and roughly chop the softened chillies. 

STEP 2

Place the chillies and remaining rendang paste ingredients in a food processor and blend until smooth.  Add 1-2 tablespoons of the chilli soaking water if the paste is too thick to blend.  Set aside. 

STEP 3

Toast the desiccated coconut in a dry frying pan over medium-high heat until golden brown.  Transfer to a bowl and set aside. 

STEP 4

Place a large, heavy-based saucepan or non-stick wok over high heat. Add the vegetable oil and sear the beef, in batches, for 2-3 minutes each side or until evenly browned. Transfer the beef to a plate. 

STEP 5

Place the same saucepan back over medium heat (there should be at least 1 tablespoon of oil and fat in the saucepan but if not, add a little vegetable oil) and add the star anise, cardamom pods and lemongrass.  Cook, stirring for a minute until fragrant.  Add rendang paste and cook for 2 minutes.  Stir through coconut milk, toasted coconut, palm sugar and fish sauce.  Add the seared beef and the kaffir lime leaves.  Reduce the heat to low, cover and simmer for 2 hours, stirring every so often (add a little more water if the sauce becomes too thick). 

STEP 6

Remove the lid and use a large spoon to remove excess oil and fat from the top of the sauce. Simmer for a further 30 minutes, uncovered, or until the sauce is thick and gravy-like. Remove from heat. Remove the star anise. Top with finely sliced kaffir lime leaves and serve with steamed rice.