Name: Indonesian-style beef curry
Total time: 43200 s
Yield: 6
Ingredients: 2 pack British beef cheek; 1 jar rendang curry paste; 1 tin coconut milk; 1 tablespoon nam pla fish sauce; 2 kaffir lime leaf; 30 gram desiccated coconut; 450 gram aged basmati rice; to taste pickled vegetables; to taste coriander leaf; to taste lime

Step 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.

Step 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) .

Step 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.

Step 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.

Step 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) .

Indonesian-style beef curry

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