Beef Rendang

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Step 1

Cut the beef in pieces (not too small) and remove excess fat

Step 2

Cut the onion in largish pieces

Step 3

Slice the garlic in pieces

Step 4

Heat oil in a large pan and add the onions and garlic and cook for 10-15 minutes

Step 5

Cut both the galangal and ginger (peeled) in slices

Step 6

Peel and cut the lemongrass in half (length wise) whilst removing tough outer leaves and make a knot of both halves (so it easy to remove later)

Step 7

Add the galangal, ginger and lemongrass to the onions and garlic

Step 8

Toast the candlenuts (important as they are lightly poisonous) and ground them using a pestle and mortar and add to the pan

Step 9

Add the turmeric and cook for a minute until fragrant

Step 10

Add the sambal oelek and cooking for a little bit before adding the water and the sugar and salt

Step 11

Add the beef stock cubes

Step 12

Cut the coconut cream in large pieces so it dissolves more easily and add it to the pan

Step 13

Add the lemon juice and the kaffir lime leaves and stir and wait until the coconut cream has dissolved

Step 14

Add the meat to the pan and stir until it starts to boil

Step 15

Heat the oven to 100 degrees.

Step 16

Cover the pan and cook for 3-5 hours

Step 17

Remove the pan from the oven and put on the stove (to thicken the sauce)