I’ll put my hand up. I’ve been obsessed by beef rendang ever since having Vanessa’s slow cooked version at our gathering back in November. I was a bit worried because they used a slow cooker, tenderising the meat something over like eight hours of cooking. Although they aren’t particularly expensive, I really don’t need a slow cooker in the kitchen just yet. Looking around on the Internet, there are plenty of versions of beef rendang. Here’s the version that I used (it’s a slightly modified version by that provided by John Torode here).

Ingredients:

• 1 lemongrass stalks, roughly chopped
• 1/2 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tablespoon vegetable oil (peanut, or olive is fine)
• 1 1/2 large onions, sliced
• 3 garlic cloves, chopped
• 4 red Thai bird’s chillies, seeds removed, chopped
• 1 thumb-sized piece ginger, peeled and chopped into very fine slivers
• 1 thumb-sized piece galangal, peeled and chopped into very fine slivers
• 1 bay leaf
• 750g braising steak cut into 2.5cm cubes
• 400g canned coconut milk
• 250ml strong veal or beef stock, heated

Directions:

• For the beef rending, pound the lemongrass to a pulp using a pestle and mortar. Tip the lemongrass into a small bowl.
• Heat the frying pan over a medium heat. Add the coriander, cumin seeds and turmeric and dry fry until fragrant. Tip the spices into a spice grinder or the pestle and mortar. Grind the spices to a powder if using a grinder, or pound in a pestle and mortar until the spices are as smooth as possible. Set aside.
• Fry the onions, garlic, chillies, ginger and pounded lemongrass to the pan in the heated oil and cook gently until the onions have softened and the mixture is fragrant.
• Add the reserved ground spices and the bay leaf and fry for a few minutes more.
• Add the meat and increase the heat so that it browns on all sides. Stir until the meat is completely coated with the spices – this will take a few minutes.
• Add the coconut milk, bring to the boil, then add the hot stock.
• Turn the heat down low and continue cooking for at least 2-3 hours, stirring occasionally until the sauce becomes thick and coats the meat well.

I changed some of the preparation and ingredients to John’s recipe. I added the fresh galangal because I wanted a bit more of that gingery flavour it imparts and another dimension is always great in a curry. I also extended the cooking time on a slower heat because I wanted the flesh to fall apart. I didn’t reduce the liquid until the meat was already soft to ensure that all the pieces had a chance to sit and boil equally in the liquid. I also added another chilli, figuring that it would still retain its partial heat but not overpower it.

Serve with freshly steamed vegetables and some white rice. Enjoy!