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- 800g PGI Welsh Beef braising steak, diced
- 1 tbsp oil for frying
- 4 kaffir lime leaves (dried)
- 2 star anises
- 2 cinnamon sticks
- 8 cloves
- 1 can of coconut milk
- 200ml water
- 1 lemon, juiced
- 1 tbsp dark brown sugar
- 4 tbsp desiccated coconut
For the Rendang paste:
- 1 onion, roughly chopped
- 2 large red chillies, deseeded and chopped
- 6 garlic cloves, chopped
- 5cm piece fresh ginger, chopped
- ½ tsp ground ginger
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground black pepper
- ½ tsp salt
- 1 tsp lemongrass paste
- A little water
- You can buy prepared rendang paste but have a go at making your own. It may look like a lot of ingredients but it’s very easy to make and you’ll have most of the ingredients in your store cupboard already. It’s also delicious!
- Make the paste by putting all the ingredients in a food processor and blitz together for a smooth paste.
- Toast the coconut by placing in a dry frying pan and heat stirring all the time until it turns a nice golden-brown colour.
- Heat the oil in a large pan or flameproof casserole, add the star anise, cinnamon sticks and cloves and allow to sizzle on a medium heat for a minute.
- Add the paste to the pan, the kaffir lime leaves and stir for a couple of minutes.
- Add the beef, coconut milk and water and bring to the boil then reduce the heat and cook for 1 hour 30 minutes – 2 hours.
- Add the sugar, lemon juice and 3 tbsp of the toasted coconut. Stir, cover with lid, and cook for approximately 30 minutes, stirring occasionally until the meat is tender. You have a fairly dry consistency.
- To serve sprinkle over remaining coconut. Great served with cooked rice and a tomato and coriander salad.
Recipe provided by Hybu Cig Cymru - Meat Promotion Wales