Beef Rendang - #AuntieLiz - The best cut of meat to use is...

Cooking Instructions:

Step 1: Toast the Coconut [00:52]

• Toast the desiccated coconut in the oven at a low temperature (around 160°C) for 5-10 minutes, stirring halfway through until it’s golden brown.

Step 2: Make Coconut Paste [01:36]

• Grind the toasted coconut in a pestle and mortar with a little water until it becomes a smooth paste.

Step 3: Prepare the Spice Paste [02:30]

• Chop shallots, garlic, lemongrass, and chili. Toast ground coriander and cumin before grinding them into a paste with the other ingredients.

Step 4: Cut the Meat [04:03]

• Cut the ox cheek into smaller pieces for even cooking. This cut is flavorful and braises well.

Step 5: Brown the Meat [05:35]

• Heat vegetable oil in a pan and brown the meat in batches to lock in flavor.

Step 6: Cook the Spice Paste [07:01]

• Use the fond from browning the meat to cook the spice paste for about 5 minutes to remove rawness.

Step 7: Combine Ingredients [08:05]

• Add the browned meat back into the pan along with the coconut paste, kaffir lime leaves, lemongrass, MSG, salt, and coconut milk. Stir well.

Step 8: Simmer [10:05]

• Bring the mixture to a simmer, then add dark soy sauce (4 tablespoons). Cover and place in the oven at 150°C for about 5 hours.

Step 9: Check and Stir [11:27]

• After about 2.5 hours, check and stir the mixture, ensuring it remains covered tightly.

Step 10: Finish Cooking [12:01]

• After 5 hours, remove the lid to allow the dish to dry out for an additional 30 minutes to an hour, depending on your preference.

Step 11: Serve [14:08]

• Serve the beef rendang with rice and pickled vegetables for a delightful meal.