A rendang is finished when the coconut milk has gone, the oil has come back out and the beef is the colour of an old saddle. Three hours, most of it unattended. The Extra Hot goes on at the table, where its dried chilli and black cardamom sit right on top of the spice paste already in the pot.
3 hrs. Serves 6.
Ingredients
- 1.2kg Beef chuck, 4cm cubes
- 800ml Coconut milk
- 6 Shallots, roughly chopped
- 50g each Garlic and ginger, chopped
- 2 stalks Lemongrass, bruised
- 1 tbsp each Ground coriander and turmeric
- 4 Kaffir lime leaves
- 2 dessertspoons Plateit Extra Hot Chilli Crunch
- 2 tsp Salt
Method
- Blitz the shallots, garlic, ginger, coriander and turmeric to a paste with a splash of water.
- Fry the paste in a heavy pot over medium heat for 8 mins, until it darkens and smells cooked rather than raw.
- Beef, coconut milk, lemongrass, lime leaves and salt in. Bring to a bare simmer, lid off.
- Two and a half hours, stirring every 20 mins. It goes from soup to sauce to a dark paste clinging to the meat. Stay with it for the last 30 mins.
- Rest 10 mins. Serve with rice and spoon Plateit Extra Hot Chilli Crunch over each bowl at the table.
Make ahead: Better on day two. Cool it, fridge it, reheat slowly with a splash of water.
