This hearty dish makes a great lunch or dinner option when you want a little spicy treat. The recipe is with ready-made rendang paste, but you can also make your own paste (see TIP) if you prefer.
- 2 packets rendang paste (60 g)
- 1 kg bolar blade roast, cubed
- ½ cup desiccated coconut, toasted, plus extra to serve
- Steamed rice
- Natural yoghurt
- Coriander, to serve
- 1 small cucumber, finely chopped
- 1 small red onion, finely chopped
- 1 ripe tomato, chopped
Heat a heavy-based saucepan on medium. Add paste and fry for 2 to 3 mins, until fragrant.
Add 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.
For salad, toss all ingredients together in a bowl and season to taste.
Use 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