Rendang (slow-cooked beef)

850g stewing beef, cut in 7cm hunks
1 small onion
5 cloves garlic
5 red birds eye chillies
3cm fresh galangal
2cm fresh turmeric
1 tsp black peppercorns
1 tsp coriander powder
1/2 a nutmeg, crushed
4 candlenuts
2 tbls coconut oil
1 cup coconut milk
2 salam leaves
3 kaffir lime leaves
1 stalk lemongrass, bruised
1/2 tbls tamarind, soaked in a little water
8cm cinnamon stick
5 star anise
5 cardamon pods, bruised

Puree together onion, garlic, chillies, galangal,
turmeric, peppercorns, coriander, nutmeg and
candlenuts – mix with beef and marinate overnight.
Fry beef in coconut oil until browned, add coconut milk,
2 cups water, salt and all remaining ingredients – simmer,
uncovered 2 hours stirring regularly until gravy has
reduced and oil has separated. Continue to cook until
beef is dark and dry.

Inspired by nasi Padang at Rumah Makan Kantini – Padang, Sumatra