Malaysian Beef Rendang

Total Time: 1 hour Difficulty: Med  Serves: 4

4 tbsp Vegetable oil

1kg Beef

600ml Coconut Cream

4 Cloves Garlic

1 Large Brown Onion

100g Malaysian Curry

Fresh Coriander to Garnish

TO MAKE

1. Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking.
2. Blend the onion, garlic and Malaysian Curry Powder to a smooth paste, set aside.
3. Heat up the vegetable oil in a wok. Sauté the spice paste over low heat until aromatic.
4. Add half the coconut cream and bring to the boil.

5. Add the beef and cook over medium heat, for 5 minutes, add remaining coconut cream.

6. Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.

7. Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.
8. Served with rice or bread.