Pulled Beef Rendang with Local Veggies Slaw
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Pulled Beef Rendang with Local Veggies Slaw

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Level

moderate

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Cooking

40 min

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Preparation

20 min

Ingredients

Servings

6
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
12
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.
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