Beef cheek rendang

Serves: 6
Time to make: 2 hrs 30 mins , (1 1/2 - 2 hours slow cook)
( Hands-on time: 20 mins )

Total cost: $ 37.50 / $ 6.25 per serve

(at time of publication)

Ingredients

4 beef cheeks or osso bucco (800g), sinew trimmed and cut into 2cm chunks
1 tablespoon peeled and sliced ginger
1 medium onion, diced
4 dried long red chillies, seeds removed, chopped
4 cloves garlic
2 tablespoons chopped curry leaves (optional)
pinch nutmeg
1 teaspoon ground cinnamon
2 teaspoons ground turmeric
1 tablespoon curry powder
3 tablespoons crushed roasted peanuts
3 tablespoons desiccated coconut
2 stalks lemongrass, sliced lengthwise
½ x 400ml can light coconut milk
4 cups cooked brown rice
8 cups steamed greens

Instructions

1 Spray a cast iron, lidded, deep pan with oil and set over a medium-high heat. When hot enough, brown the beef each side. Remove from pan and set aside.

2 In the same pan, reduce heat to medium, sauté ginger, onion, chilli, garlic and curry leaves, if using, for 3-4 minutes, or until soft. Add nutmeg, cinnamon, turmeric and curry powder and cook a further 2 minutes, stirring well. Return beef to the pan. Add peanuts, coconut, lemongrass, coconut milk and 2 cups water.

3 Cover and simmer for 1½ to 2 hours, until beef is soft. Check by stirring the rendang throughout cooking to ensure there is enough liquid and it doesn’t stick.

4 Serve with brown rice and steamed greens.