Beef Rendang

Thanks to gourmettraveller.com.au

I usually like to make my curry paste from scratch, but there are some amazing pre made pastes out there, mostly from asian groceries, if you are short of time. Both work and taste equally as good.

2 lemongrass stalks, whites only, finely chopped.
30g ginger, chopped
20g galangal, chopped
13 long red chillies, deseeded if preferred , chopped finely.
1large onion finely chopped
5 cloves garlic, finely chopped
35g dessicated coconut
80ml veg oil
850g chuck steak cubed
500ml coconut milk
500ml water

Process the lemongrass, ginger and galangal in the food processor to form a fine paste, then add chilli, onion and garlic and process to a coarse paste.

Dry fry the dessicated coconut in a fry pan on medium heat until golden, 3 to 5 minutes. Set aside.

Great the oil in a large pan over medium heat, add the paste and fry for 4 to 6 minutes until the aromatics release. Increase the heat to high and add the beef until browned.
Add the coconut fry together for 1 minute.
Add the coconut milk, water and sugar and bring to the boil, stir frequently to prevent the coconut milk splitting.
Reduce the heat to simmer until the meat is tender and the coconut liquid begins to turn to oil (2-2.5 hours), remove the beef with a slotted spoon, set aside.Turn up the heat and stir for 10 minutes until the sauce becomes thickened, return the beef to the remaining sauce and serve.

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