Malaysian Style Beef Rendang



1kg Topside or Chuck
1tsp Cumin Powder
1tsp Turmeric
2tsp Coriander Powder
1tsp Fennel Powder
2tsp Salt
1tsp Ground Pepper
4 Garlic Cloves
3cm Piece Ginger
3cm Piece Galangal
2 Long Red Chillis
2 Lemongrass Stalks
1 Large Brown Onion
2TB Vegetable Oil
150ml Water
400ml Coconut Milk
3 Kaffir Lime Leaves
1/2 Cup Desiccated Coconut



Preheat oven to 150 degrees.
Cut the topside or chuck into 3cm cubes and toss with cumin, turmeric, coriander, fennel, salt and ground pepper. Set Aside.
Place the garlic, ginger, galangal, chillis, lemongrass and onion in a food processor and blend to a paste. Galangal and all of these ingredients can be found at a good asian grocer.

Lightly toast the desiccated coconut for 10 minutes in the oven.
Heat the oil in a heavy-based pan and brown the meat in batches and set the meat aside in a roasting dish or casserole.

In the same pan fry the paste for 3–4 minutes, until fragrant. At this time deglaze the pan with the water, add the coconut milk, lime leaves and toasted coconut and bring to a simmer.
Pour the mix over the meat, cover and cook at 150 degrees for 1.5-2 hours or until the meat is tender without being dry.

I recommend heating the following day and serving with steamed Jasmine rice.