Pulled Beef Rendang with Local Veggies Slaw

Name: Pulled Beef Rendang with Local Veggies Slaw
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: Beef
Ingredients: 1 kg Beef Chuck; 1 Turmeric Leaf; 8 Kaffir Lime Leaves; 500 ml Fresh Coconut Milk; 50 g Tamarind Paste; 2 Tbsp Cumin Seeds; 2 Tbsp Fennel Seeds; 1 Tbsp Coriander Seeds; 1 Star Anise; 5 cloves Cloves; 2 Cinnamon Sticks; 3 Red Onion; 1 head Garlic; 2 1/2 Ginger; 5 Candlenuts; 4 stalks Lemongrass; 2 Galangal; 50 g Chilli Padi; 100 g Red Chilli; 50 g Dried Chilli; Cooking Oil; Salt

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Level

moderate

Cooking

40 min

Preparation

20 min

Ingredients

Servings

Beef Chuck cut into 2-3 cm chunks	1 kg
Turmeric Leaf	1
Kaffir Lime Leaves	8
Fresh Coconut Milk	500 ml
Tamarind Paste diluted with water	50 g
For "Rempah"
Cumin Seeds	2 tbsp
Fennel Seeds	2 tbsp
Coriander Seeds	1 tbsp
Star Anise	1
Cloves	5 cloves
Cinnamon Sticks	2
Red Onion peeled	3
Garlic peeled	1 head
Ginger peeled	2 ¹⁄₂
Candlenuts	5
Lemongrass	4 stalks
Galangal 2-3 cm each and peeled	2
Chilli Padi	50 g
Red Chilli	100 g
Dried Chilli	50 g
Cooking Oil
Salt to taste

How to cook

Prepare spices (rempah)

Toast cumin, fennel and coriander seeds with star anise, cloves and cinnamon in a dry frying pan over medium heat until fragrant.
Place toasted spices in a food processor together with onions, garlic, ginger, all the chillies, a knob of galangal, candlenuts, and 3 of the lemongrass stalks.
Blend until fine paste forms. Add a dash of water if the paste is too thick, but not as fine. Set aside.

Prepare beef

Drain excess water from the beef and pat dry with paper towels.
Place on a tray and sprinkle liberally with salt to tenderize the beef and help it absorb the flavours.
Set aside until the “rempah” is ready.

Start cooking

Preheat the oven to 160ºC.
In a Dutch oven over medium heat, add enough vegetable oil to cover the base of the pot.
Once the oil is hot, add the rempah and saute until it has dried up, or when the oil starts to separate from the paste.
This takes 15–20 mins on medium to low heat.
Add the remaining lemongrass stalk and galangal, as well as the turmeric and lime leaves. Saute for another 5 mins.
Add beef and stir to coat with the “rempah” before pouring in the coconut milk.
Stir once more, cover the pot, then place in the oven and cook for 2 hrs.
Stir the rendang after an hour. Scrape the bottom of the pot to ensure nothing sticks, then cover the pot to finish the cooking.
Remove the rendang from the oven.
Add the tamarind juice and season with salt to taste.
Use two forks to shred the meat into pulled pieces.
Serve as burgers with brioche bread and local veggie slaw.