Beef Rendang

Ingredients

2 -3 beef cheeks

3 Tbsp Westgold Salted Butter

1 large onion

4 garlic cloves

2 Tbsp fresh ginger, grated

2-3 green chillies

2-3 red chillies

2 Tbsp ground coriander

1/4 tsp cardamom powder

2 cinnamon sticks

1 tsp turmeric powder

400g coconut milk

2 Tbsp tamarind paste

1 fresh lime leaf

2 Tbsp fresh coriander, chopped

Salt and pepper

Crisp shallots to garnish

Spring onion to garnish

Method

Melt the butter in a fry pan, brown off the beef cheeks on both sides. Remove from the fry pan and put into a slow cooker or oven proof dish.

Place onion, garlic, ginger, chillies, coriander, cardamom and turmeric into a food processor and whizz to form a semi-fine paste. Spoon into the same fry pan and cook over a medium heat for 10 mins. Add to the beef cheek.

Add the coconut milk and cinnamon sticks and season.

Cover with a lid and cook in the slow cooker or oven (130°C) for around 5-6 hours until tender.

Add the tamarind paste, coriander and lime leaf and season and cook uncovered for another ½ hour.

Remove the cinnamon sticks and lime leaf. Check seasoning.

Spoon into a serving dish, top with crisp fried shallots and sliced spring onion. Serve with rice.