Beef Short Rib Rendang

What you’ll need;

- 1 inch knob of ginger, peeled

- 1 inch knob of galangal (if you can find it) 

- 1 inch knob of turmeric, peeled

- 6 large garlic cloves, peeled

- 5 large shallots, peeled and cut in half

- 5 dried chillis

- 3 tsp cumin

- 3 tsp coriander

- 1 tbsp coconut oil

- 1.5kg beef short ribs (I doubled for meal prep)

- 1 litre coconut milk 

- 1/4 cup kaffir lime leaves (roughly 10)

- 1 stick of cinamon

- 2 star anise

- 3 stalks of lemongrass (bashed a few times with the back of a knife)

- Salt

- Fresh red chillis (garnish)

- Coriander (garnish)

- Steamed rice

What to do;

1. Begin by adding the ginger, turmeric, galangal, shallots, garlic, chillis, cumin and coriander into a blender. Wizz until a paste is formed and set aside.

2. In a large pan, heat up the coconut oil over a high heat to start browning off the beef ribs .

Remove from the pot and set aside.

3. Lower the heat to medium and add the spice mix into the same pan. Cook through for 5 minutes. Add the beef short ribs back into the pan, pour in the coconut milk and add the cinnamon, star anise and lemongrass. Season with a hefty pinch of salt.

4. Bring to a simmer, cover with a lid and cook for 90 minutes in an oven of 160°c Remove the lid and skim off any excess fat. Cook for another 1-2 hours uncovered (checking every 20 minutes and giving a stir) until reduced and a nice thick consistency has formed. Rendang traditionally is not a 'wet' dish - there shouldn't be a runny gravy. Remove the cinnamon, star anise, lime leaves and lemongrass before serving. YUM!