1Heat a heavy-based saucepan on medium. Add paste and fry for 2 to 3 mins, until fragrant.
2Add beef to pan. Pour enough water into pan to cover beef completely. Bring to boil, then reduce heat to low. Simmer, uncovered, for 2 hours water should slowly evaporate and meat will become very soft. Add more water during cooking if pan becomes dry.
3For salad, toss all ingredients together in a bowl and season to taste.
4Use two forks to break meat apart. Stir coconut through. Serve with steamed white rice, pappadams, natural yoghurt, chutney, extra toasted coconut and coriander.
TIP: Rendang paste is available from the spice section of most supermarkets. If you prefer to make your own rendang paste, combine 1 small onion with 1 tbsp each fresh ginger, garlic, lemongrass and dried red chillies in a food processor. Process to form a smooth paste. This freezes well.
Recipe & Photo: Woman's Day/BauerSyndication.com.au