Beef rendang

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Sear the cubed beef in a large casserole until golden, you may have to do this in batches then set aside. In the same pan fry the onion, garlic, ginger, chilli, lemongrass and kaffir lime leaves in some oil over a medium heat for 5 minutes until golden.

Step 2

2: Add the spices, tomato puree and sugar, stir well then pour in the coconut milk and stock then bring to a gentle simmer, return the beef into the pan then place on a lid and cook in an oven pre heated to 160c / gas mark 3 for 3 hours. The sauce should be thick, rich and coating the beef, if not remove the lid and reduce the sauce for a few minutes over a medium heat on the hob. Season with the kecap manis and good squeeze of lime juice. Remove the lemongrass stalks before serving with some fresh coriander and a side of rice.