Beef Rendang

Directions

1. 1
   {"0":"For the beef rending","1":"Pound the lemongrass to a pulp using a pestle and mortar. Tip the lemongrass into a small bowl.","3":"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.","5":"In a wide pan or cast-iron wok, heat the block of coconut cream until it melts, keeping the heat low so that it does not burn.","7":"Add the onions, garlic, chillies, ginger and pounded lemongrass to the pan and cook gently until the onions have softened and the mixture is fragrant.","9":"Add the reserved ground spices and the bay leaf and fry for a few minutes more.","11":"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.","13":"Add the coconut milk, bring to the boil, then add the hot stock.","15":"Turn the heat up to high and continue cooking for at least 11\/2 -2 hours, stirring occasionally until the sauce becomes thick and coats the meat well.","17":"For the salad","18":"Combine 2 lime leaves, sliced into thin strips; 2 red chillies, seeds removed, sliced into thin strips; small handful mint and basil leaves; 1 spring onion, sliced diagonally; small handful fresh coriander leaves into a salad bowl and mix well.","19":"Add 1 lime, juice only","20":"1 tsp sunflower oil; 1 tsp fish sauce; 1 red chilli, finely diced; 1 garlic clove, finely sliced."}