BEEF RENDANG

ALEX’S BEEF RENDANG …. not the cleanest dish you’ll ever see on this page …. but I exaggerate not when I tell you it tastes AMAZING and is so much better than takeaway (it freezes really well).

In a dry non stick saucepan put 6 tablespoons of desiccated coconut. Toast over a high heat stirring constantly until toasted to very dark brown. Set aside to cool , then in a pestle and mortar or food processor grind to a powder.

In an ovenproof & flameproof casserole dish brown in coconut oil a finely chopped onion, 4 crushed garlic cloves and a finely sliced red chilli (optional).

Add 1kg of cubed casserole steak, 1 jar of rendang paste, 1 tin coconut milk, the powdered coconut, 1 tin drained chickpeas (optional), ground black pepper. Stir to combine, make sure liquid just covers all the ingredients (if not add hot water or beef stock to cover). Put lid on casserole and put in oven at 130 degrees for 3 hours (minimum). Remove the lid, add juice of one lime, bunch of chopped coriander and return to over for 30 minutes. Check seasoning and serve on steamed basmati rice with steamed green beans.

For an extra hit of greens, add a bag of spinach leaves at the same time as the lime and coriander.

The rendang sauce when finished should have mostly evaporated and thickly coat the beef and not be a ‘wet’ sauce like a curry.

Thank you Mr Wetton 💚