Beef rendang

Ingredients

• 3 tablespoons of coconut oil
• 1.5kg of chuck steak (braising steak in the UK) - cut into 5-6cm chunks
• 1 quantity of rendang spice paste - as above
• 800ml canned coconut milk - don't buy the reduced fat stuff
• 4 fat lemon grass stalks - bruised - (just bash them lightly)
• 12 dried kaffir lime leaves - crumbled
• 2 x 7.5cm cinnamon sticks
• 125ml Tamarind water - all you do is soak the 60g of pulp in 125ml of hot water and leave for 5 minutes. Break up the pulp with your fingers and then strain the syrupy mixture through a fine discarding the fibrous material and seeds.
• 1 tablespoon of palm sugar (sold as a golden/tan paste) - or you can use brown sugar, palm sugar will taste better in this dish.

The Rendang:

• 3 tablespoons of coconut oil; you can use vegetable oil.
• 1.5kg of chuck steak (braising steak in the UK) - cut into 5-6cm chunks
• 1 quantity of rendang spice paste - as above
• 800ml canned coconut milk - don't buy the reduced fat stuff
• 4 fat lemon grass stalks - bruised - (just bash them lightly)
• 12 dried kaffir lime leaves - crumbled
• 2 x 7.5cm cinnamon sticks
• 125ml Tamarind water - all you do is soak the 60g of pulp in 125ml of hot water and leave for 5 minutes. Break up the pulp with your fingers and then strain the syrupy mixture through a fine discarding the fibrous material and seeds.
• 1 tablespoon of palm sugar (sold as a golden/tan paste) - or you can use brown sugar, palm sugar will taste better in this dish.