Beef rendang potjie
1. To make the curry paste, blend or crush the ginger, garlic, turmeric, lemongrass, chillies, vegetable oil and salt to form a smooth paste. Fold in the onion and desiccated coconut.
- 2. Place a potjie over the coals. Add the coconut cream and curry paste and bring to a simmer.
- 3. Add the beef chuck, star anise, cinnamon and Thai lime leaves/zest. Place the lid on and bring to the boil.
- 4. Remove the lid and cook uncovered over lively coals for about 1 hour, maintaining a fast simmer and adding coals as necessary.
- 5. When the sauce begins to split and the aromatics start frying in the coconut oil, cook for a further 45 minutes until richly caramelised and the meat is tender.
- 6. In the final 20 minutes of cooking time, add the tamarind paste, caster sugar and salt to taste.
- 7. To make the pineapple pickle, combine all the ingredients and allow to lightly pickle.
- 8. Serve the rendang with the coconut rice, toasted coconut flakes, butter rotis, pineapple pickle and fresh coriander.
