Page 141 - COMING UNSTUCK by Sara tuck

sarah's beef This is one of my favourite

recipes ever – it’s super-easy
rendang to make and a great dish
to feed a crowd as party of
a curry buffet.

Serves 6-8 Put the spice paste ingredients in a food processor and whizz
to form a smooth-ish paste. Heat the oil in large heavy-
Spice paste: bottomed pot and add the spice paste. Cook over a gentle heat
3 onions, roughly chopped for 10 minutes. While it’s cooking, cut the beef into 4cm-5cm
5 cloves garlic (1½-2 in) pieces then add to the paste. Add three-quarters of the
3 tbsp chopped peeled fresh coconut milk and salt and bring to a boil. Reduce the heat to
ginger a simmer and cook over a very gentle heat for 4 hours, stirring
5 red chillis, roughly chopped occasionally. During this time I lay a wooden spoon across
2 stalks of lemongrass, outer the top of the pot and rest the lid on it so that a little steam
leaves removed, roughly can escape. After 4 hours, stir in the remaining coconut milk,
chopped tamarind paste, brown sugar, kaffir lime leaves and peanut
1 tbsp ground coriander or cashew butter. Cook a further 20 minutes, remove kaffir
1 tbsp ground cumin lime leaves and serve, garnished with coriander, with rice
1 tsp ground turmeric and flatbreads of your choice. I often serve this simply with
½ tsp ground cardamom just-cooked fresh green beans.

2 tbsp olive or vegetable oil
1.8kg (4 lb) stewing steak such
as gravy beef, blade or cross cut
2½ cups (625ml, 21 oz)
unsweetened coconut milk
2 tsp sea salt
2 tbsp tamarind paste
2 tbsp brown sugar
3 kaffir lime leaves, whole
⅓ cup good-quality crunchy
peanut or cashew butter
½ cup coriander (cilantro)
leaves to garnish
Rice and flatbreads to serve

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