Malaysian Beef Rendang 

With Lemongrass and Galangal 

Sometimes, you can have too much of a good thing... don't get me wrong, I love a good old British roast on a Sunday, but there are only so many times you can have roast chicken and gravy before it starts to taste a bit.. 'bland' and soon I'm craving something spicier, more vibrant, and less... beige. 

Enter: Malaysian Beef Rendang - a prefect balance of citrusy, tangy flavours from the galangal, lemongrass and lime, which complements the gentle heat of the chillies and the creamy coconut milk. Not to mention tender beef and peppers, cooked slowly. 

Because that's one of the things I look for in my 'alternatives to Sunday roasts' (it's become a thing now): a recipe that takes a long time and slowly develops its intense flavour over a couple of hours. I can't make these meals on a weeknight, so what better time than on a lazy Sunday morning? (Although I'm not sure that concept has ever had a place in my busyness and need to be doing something). 

So why not put aside an hour or two for this delicious dish? The marinade does a lot of the work overnight, and the rest is just a waiting game really, letting you get on with anything else you've got to do, or just putting your feet up and perusing a newspaper. There's nothing better than a good peruse, either. Even if it's just because 'peruse' is such a good word. 

Malaysian Beef Rendang 

With Lemongrass and Galangal 

Serves: 6

• 15 mins prep + overnight 
• 2 1/2 - 2 3/4 hours cooking 

Ingredients: 

FOR THE SPICE PASTE: 

• 2 banana shallots, chopped
• 8 garlic cloves, peeled
• 20g (¾oz) root ginger, peeled and roughly chopped
• 20g (¾oz) galangal (from supermarkets), peeled and chopped, or try Bart’s paste
• 4 bird’s eye chillies, stalks removed
• 3tbsp lemongrass paste
• 4tbsp vegetable oil
• For the rendang
• 1kg (2lb 4oz) stewing beef, cut into 6cm (2½in) cubes
• 2tbsp vegetable or coconut oil
• 8 green cardamom pods, lightly crushed
• 3 star anise
• 1 bay leaf, fresh or dried 

FOR THE CURRY:

• 2 cinnamon sticks
• 4 cloves
• 1tbsp ground cumin
• 1tbsp ground coriander
• 1tsp hot chilli powder
• 1 beef stock cube
• 1 x 400ml tin coconut milk
• 2tbsp palm sugar (or use soft brown sugar)
• 1tbsp tamarind paste (from supermarkets)
• 2tbsp Thai fish sauce
• 8-10 kaffir lime leaves, fresh or dried (from supermarkets)
• 4 stalks of lemongrass
• 6 medium-sized potatoes, peeled and halved
• Juice of 2 limes

TO SERVE: 

• 275g (9¾oz) cooked jasmine rice
• A handful of chopped coriander leaves, toasted desiccated coconut and red chilli slivers to garnish

Method:

1. First, blend all the spice paste ingredients in a food processor until fairly smooth, adding a little water if needed. Transfer to a large bowl and add the beef, mixing well to coat it. Cover and put in the fridge to marinate for at least 6-8 hours or overnight. 
2. Preheat the oven to 160°C/ fan 140°C/gas 3. Heat the oil in a heavy-based casserole over a medium-low heat. Add the cardamom pods, star anise, bay leaf, cinnamon sticks, cloves, cumin, coriander and chilli powder and stir-fry for 2-3 minutes or until fragrant. Stir in the beef and toss to mix well. 
3. Crumble in the stock cube and add the coconut milk, sugar, tamarind paste, Thai fish sauce, lime leaves and lemongrass and bring to the boil. Stir in the potatoes. Cover and transfer to the oven for 2-2½ hours. 
4. Return to the hob and simmer, uncovered, for 10-15 minutes or until the sauce has thickened, stirring regularly. Stir in the lime juice and check the seasoning. Serve with the rice and a garnish of chopped coriander, toasted desiccated coconut and red chilli slivers.

Recipe adapted from The Times Malaysian Beef and Potato Rendang