Beef Rendang with Rice

Ingredients

Quantities are for one portion.

• 1onion, finely minced
• 50 mlcoconut milk
• 70 gwhite rice
• 1 tspground coriander
• 1 tbspvegetable oil
• salt to taste
• 150 gbeef stewing cuts, diced
• 2garlic cloves, minced
• 1lemongrass stalk, bruised

Method

1. Cook the dry white rice in salted water until tender, then cover to keep warm.
2. Heat the vegetable oil in a heavy pot or wok. Sauté the minced onion and garlic until soft and golden.
3. Add the diced beef, ground coriander, and the bruised lemongrass stalk. Stir-fry briefly until the beef browns.
4. Pour the coconut milk into the pot. Bring the mixture to a rolling boil.
5. Lower the heat, cover partially, and let the beef simmer slowly for hours.
6. Continue cooking until the liquid evaporates, allowing the beef to slowly fry in the separated coconut oil and turn dark brown.
7. Discard the lemongrass and serve the intensely flavorful dry curry alongside the warm white rice.