Indonesian Beef Rendang Curry

Rendang Spice Blend

Ingredients:

• 500g Chuck Steak, cut into cubes
• 2 tablespoons cooking oil
• 1 tablespoon Rendang Spice Blend
• 1 cup thick coconut milk, coconut cream
• 1 cup water
• 6 tablespoons toasted coconut 

Instructions:

• Chop the chuck steak into 2cm cubes, add Rendang Spice Blend, toss, and put into the fridge for 15-30 minutes to allow the spices to rehydrate.
• Heat the oil in a saucepan, add the beef and stir for 1-2 minutes until the beef is browned. Add the coconut milk/cream, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add toasted coconut, stirring to blend well with the meat.
• Lower the heat to low/simmer, cover the saucepan with a lid and simmer for 1 to 1 1/2 hours or until the meat is tender. Add salt if required and additional spice to taste. Serve immediately with steamed rice or coconut rice.