WEN’S BEEF RENDANG

This is @mswanton’s rendang recipe, a signature in her sell-out Singaporean takeaway boxes. She slow cooks beef shin for 8 hours till meltingly tender in our Balinese Spiced Tamarind rempah and coconut milk. This is one dish to make loads of to impress guests/ stock your freezer with.

Serves 8-10

1 x 180g jar of Balinese Spiced Tamarind
1 onion, finely chopped
1 tablespoon oil
1kg beef shin or ox cheek, cut into 3cm cubes
400ml coconut milk
Salt, to taste
100g toasted desiccated coconut
Sliced red chilli to garnish
Fresh coriander, to garnish

Sear the beef and set aside. 
Over low heat, gently fry the chopped onions and rempah in oil till fragrant. 
Add 400ml coconut milk and a big pinch of salt, and bring to a simmer. Add the ox cheek along with just enough water to cover.
Cover and simmer gently on low heat, or in the oven at 150C for 8 hours. Add toasted desiccated coconut halfway through, giving everything a stir. 
It is ready when the meat is tender enough to fall apart; and the sauce, thick and a rich deep brown.
For an energy efficient alternative, try this in the pressure cooker for 35 mins, then reduce  with the lid off till the sauce is just enough to coat the meat.