Koko’s Beef Rendang
1k kg rump steak
4 cloves of garlic, chopped
1 tablespoon chopped fresh ginger
4 small red chillies, chopped
½ cup water
2 teaspoons ground coriander
2 teaspoons tamarind sauce
1 teaspoon ground turmeric
10 curry leaves, stem of lemon grass (10 cm long)
4 cups coconut milk
Remove the fat and sinew from the steak, cut the meat into 3 cm cubes, place in a bowl.
In a food processor, combine the onions, garlic, ginger, chillies and water, blend until smooth. Add the mixture to the steak.
Add the coriander, tamarind sauce, turmeric, curry leaves and lemon grass, stir until combined.
Transfer to a pan; stir in the coconut milk.
Bring to the boil, reduce heat to medium, simmer uncovered for an hour, stirring occasionally.
Reduce heat to very low, simmer for 30 minutes, stirring frequently until the meat is very tender and the liquid has been absorbed.
Remove the lemon grass before stirring.
Tip: Stir the Beef Rendang often during the last 30 minutes of cooking to avoid the coconut milk from separating and to avoid sticking.
Serve with rice.