Most rendang recipes call for a slow cooker but you can get results just as good in a traditional oven. Just make sure you don’t nudge that dial too high. Rendang recipes usually call for tamarind to supply the final sourness but I think lime is a great substitute. I’ve marked it as optional as not everyone likes that unusual sour tang in the curry.
For the paste:
4 small red onions, roughly chopped
Large thumb ginger, roughly chopped
6 cloves of garlic
2 red chillies
2 sticks of lemongrass, outer leaves removed
8 kaffir lime leaves
1 tbsp cumin seeds
1 tbsp coriander seed
1 tbsp palm sugar
1 tsp salt
1 tsp turmeric
2 tbsp vegetable oil
For the curry:
800g beef shin
2 cinnamon sticks
1 can coconut milk
250ml strong beef stock
Juice of 1 lime (optional)
Preheat your oven to 125C. Combine the paste ingredients and whizz in a food processor until there are no large chunks of anything remaining.
Heat a little vegetable oil in a large, deep pan and sear the beef in batches until browned. With the beef in the pan, add the cinnamon, cook for a few minutes and then pour in the paste. Fry the paste for a few more minutes until it’s sizzling nicely.
Pour in the coconut milk and beef stock, bring to the boil and then transfer to the oven. Allow the curry to cook for at least 4 hours, preferably 5. Take out of the oven and stir every hour or so. Add more water to the pan if it looks as if it’s drying out.
If adding lime juice for a tart finish, stir in at the end of cooking. Serve with rice and torn coriander.