Beef Rendang

This was the first curry I ever made from scratch and the first time I ever cooked with beef brisket.  I have since tried at least 3 other brisket recipes and it is amazing to cook with.  Such a tender meat when slow cooked.

This is a recipe from Donna Hay, The New Classics

1 tablespoon peanut oil

1 x 1.5 piece of beef brisket, halved (this is commonly called silverside in Aus, just make sure you don't get corned silverside)

sea salt

800ml cocnut milk

1 1/2 (375ml) water

2 tablespoons fish sauce

6 kaffir lime leaves

1 stalk of lemongrass, bruised

1/4 cup (60ml) lime juice

1 1/2 cups rendang curry paste

2 tablespoons coriander seeds

1/4 teaspoon white peppercorns

1/2 cup dessicated coconut

3 long red chillies, roughly chopped

2 shallots, roughly chopped

4 cloves garlic, roughly chopped

6cm piece (30g) fresh gangal, peeled and roughly chopped (I couldn't find this in my supermarket and just increased the ginger)

6cm piece (30g) fresh ginger, peeled and roughly chopped

2cm piece (10g) fresh turmeric, peeled and roughly choppped

1 stalk lemon grass, white part only, sliced

4 kaffir lime leaves, shredded

1 tablespoon dark palm sugar

2 tablespoons peanut oil

coconut and chilli sambal, to serve

1 1/2 cups (150g) grated fresh coconut

2 tablespoons fish sauce

1 tablespoon lime juice

1 tablespoon finely chopped palm sugar

1 cup coriander

1 long green chilli, roughly chopped

Method - curry paste

Heat a small frying pan over medium heat.  Add the coriander seeds and peppercorns and toast, shaking the pan frequently for 2-3 minutes or until fragrant and light golden.  Place in a small food processor and process until ground.  Return the pan to the heat, add the coconut and cook, shaking the pan frequently, for 2-3 minutes or until toasted.  Add the coconut to the spices with the chilli, shallot, garlic, galangal, ginger, turmeric, lemongrass, lime leaves, sugar and oil and process scrapping down the sides of the bowl, until smooth.

Method

Preheat oven to 180 degrees.  Heat the oil in a large saucepan over high heat.  Sprinkle the beef with salt and cook for 4-5 minutes each side or until well browned. Set aside.

Add the curry paste and cook, stirring, for 1-2 minutes or until fragrant.  Add the coconut milk, water, fish sauce, lime leaves and lemon grass and bring to the boil.  Return the beef to the pan and cover with a tight fitting lid.  Roast for 2 hours, turn and roast, uncovered and turn the meat occasionally, for a further 1 hour or until the beef is tender and the sauce has reduced. Add the lime juice and stir to combine.  Top with coconut and chilli sambal to serve.

To make the coconut chilli sambal, combine all ingredients in a small processor and process until coarsely chopped.