BEEF RENDANG
SERVES 6–8
5 cups coconut milk
1 quantity red spice paste (see below)
2 tbsp tamarind paste
7 makrut lime leaves, torn
2 star anise
2 stalks lemongrass, crushed and tied in a knot
1 cinnamon stick
1 turmeric leaf (optional)
1.2kg topside beef, cut into
2.5cm cubes
Steamed rice, to serve
1 To prepare the base, combine all ingredients, except beef and rice, in a large saucepan or wok, add 1 teaspoon each of salt and black pepper, and mix well.
Add beef and mix. Boil for 1 hour, stirring occasionally to prevent sticking, until liquid reduces by half. Reduce heat to medium-low and simmer for another hour
