800g chuck steak, in four large portions
¼ cup vegetable oil
3cm knob ginger, peeled and sliced
1 onion, thinly sliced
5 cloves garlic, chopped
1 long red chilli, chopped
½ bunch coriander, chopped
1 lemongrass stalk, finely chopped
6 kaffir lime leaves (whole)
3 tbsp Rendang curry paste
1 cup desiccated coconut, dry toasted
1 270ml can coconut cream
750ml stock or water
Heat a heavy based pan over a high heat, and add the chuck steak with a pinch of salt, and seal it off on all sides for a few minutes while you prepare and chop the Rendang ingredients. Once browned all over (but not cooked through), remove from the pan and set aside.
In the same hot pan, add the vegetable oil, ginger, onion, garlic, chilli, coriander, lemongrass, and kaffir lime leaves, and stir well, heating until onion softens. Add the curry paste, desiccated coconut, coconut cream, and stock or water. Stir to combine.
Add the beef back into the pan, then cover with a lid and allow to cook over a low heat for 2 – 2.5 hours until the meat is tender and falls apart when touched.
Serve with steamed rice and fresh roti bread.