Beef rendang

482 cals from the 800 book

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Step 1

Preheat the oven to 170°C/fan 150°C/Gas

Step 2

Season the beef with a sea salt and lots of freshly ground black pepper.

Step 3

Put the garlic, ginger, onions and chilli flakes in a food processor and blitz until very finely chopped.

Step 4

Heat 1 tablespoon of the oil in a large non-stick frying pan over a high heat.

Step 5

Fry the beef in two batches until lightly browned on all sides and transfer to a flame-proof casserole dish

Step 6

Add the remaining oil to the pan and gently fry the garlic and onion mixture for 5 minutes, stirring constantly.

Step 7

Add to the casserole with the beef and stir in the coconut milk, soy sauce and 200ml water.

Step 8

Crumble in the stock cube and add the cinnamon.

Step 9

If using lemongrass, snap each stalk twice without completely separating the pieces, or bash with a rolling pin, and add to the curry (this will release their flavour).

Step 10

Stir well and bring to a simmer.

Step 11

Cover with a lid and cook in the oven for 2 3/4-–3 1/4 hours, or until the beef is meltingly tender.