Beef Rendang

Name: Beef Rendang
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Cuisine: Asian
Ingredients: 3 tbsp vegetable oil; 2 tbsp plain (all-purpose) flour (or cornflour (cornstarch)); pinch salt and pepper; 800 g (1.8 lbs) braising/stewing beef (cut into large chunks (approx 3-4cm)); 1 large brown onion (peeled and chopped); 5 cloves garlic (peeled and minced); 2 tbsp minced ginger; 1 tsp turmeric; 2 lemongrass stalks (discard the outer leaves, and finely slice the lemongrass (you can replace this with 2 tsp of lemongrass paste)); 2 red chillies (chopped. I use hot red chillies as the heat cooks out during cooking.); 1 tsp tamarind paste; 1 tbsp ground coriander; 1 tsp freshly ground black pepper; ½ tsp cinnamon; 2 kaffir lime leaves (fresh or freeze dried); 3 tbsp dark brown muscovado sugar; ½ tsp salt; 800 ml (28 oz) full-fat coconut milk ((2 x 400ml/14oz cans)); boiled rice; or egg fried rice; spring onions (scallions) (sliced into thin strips); fresh red chillies (sliced); green veg such as pak choi or spinach