Cooking Instructions
1.
The night before, mix the
beef (2 packs)
and
rendang paste (1 jar)
in a non-metallic bowl and marinate overnight in the fridge.
2.
Preheat the oven to 170°C/150°C fan. Transfer the beef and paste to a hob-proof casserole dish and stir in the
coconut milk (1 tin)
, 200ml water,
fish sauce (15 mL)
and
kaffir lime leaves (2)
.
3.
Bring to the boil, cover, then transfer to the oven. Cook for 3-4 hours or until meltingly tender, stirring in the
desiccated coconut (30 g)
for the last 30 minutes of cooking.
4.
The sauce should be fairly thick, but if it isn’t, remove the beef and put the casserole dish on the hob over a high heat. Simmer the sauce rapidly until it thickens, then return the beef to the sauce.
5.
Serve the curry in warmed bowls, along with
rice (450 g)
and
pickled vegetables (to taste)
, garnished with
coriander leaves (to taste)
and
lime wedges (to taste)
.