How to Make Indonesian Beef Rendang

Method

1. Grind all of the fresh spices, the shallot, garlic, chili, lemongrass, galangal, ginger and turmeric, together with the dry spices, the coriander seed, cumin, clove and black cardamom.
2. Put the paste in a heavy bottomed pot and fry it over medium heat with no oil or very little. Stir constantly for 8 to 10 minutes until the spices smell deep and rich, dry out and darken.
3. Add the beef and turn it until every piece is coated in the paste.
4. Add 400 to 500ml coconut milk, the kaffir lime leaves and the cinnamon stick. Bring to a gentle boil, then lower the heat as far as it goes.
5. Cook uncovered, stirring regularly so nothing catches on the bottom. The liquid passes through three stages: loose like a curry, then thick and glossy, then reduced with the sauce clinging to the meat. The whole process takes 1 hour 30 minutes to 3 hours.
6. Once the sauce turns deep brown, the coconut oil separates out and the beef is tender but still holds together, season with 1 to 1.5 teaspoons salt and 1 tablespoon kOBE Monk Fruit Blend.
7. Stir gently so the sauce coats every piece and turn off the heat while the rendang is dry and glossy but not yet scorched.

Tips

• A heavy bottomed pot or a cast iron pot and a very low flame are both essential here.
• Vietnamese kaffir lime leaf works in place of the kaffir lime leaf.
• Where fresh turmeric is hard to find, use 1 teaspoon turmeric powder.
• Black cardamom is sold at Chinese herbal shops and can be left out.
• Stir regularly through the cooking so the sauce does not catch on the bottom of the pot.
• Fry the spice paste until it darkens and dries out before the beef goes in, since rushing it leaves a raw, harsh smell.