Eight-hour ox cheek rendang
A dry curry with incredibly tender meat, the ox cheek slow cooks resulting in caramelised meat seasoned with whole spices and lemongrass stalks
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 4tbsp vegetable oil
- 800g ox cheek , trimmed and cut into 3cm chunks
- 1cinnamon stick
- 4star anise
- 4cloves
- 6cardamom pods , crushed
- 2lemongrass stalks , bashed
- 400ml coconut milk
- 4tbsp tamarind paste
- 8lime leaves , stalks removed, finely sliced
- 4tbsp light brown sugar
- 4tbsp tamarind paste
- 8lime leaves , stalks removed, finely sliced
- 4tbsp light brown sugar
- 4tbsp dessicated coconut
- Handful coriander , chopped, to serve
- 200g shallots , roughly chopped
- 1garlic bulb , cloves separated
- 4lemongrass stalks , bases only, finely chopped
- thumb-sized piece galangal , roughly chopped, or 1 tbsp galangal paste
- thumb-sized piece ginger , roughly chopped
- 10dried red chillies , soaked in hot water until soft
Instructions
Step 1
Pound all the rempah ingredients using a pestle and mortar or whizz in a small blender until you get a fine paste.Step 2
In a deep casserole, heat the oil over a medium heat. Sprinkle the ox cheek with salt, then sear in the hot pot until browned. Remove and set aside.Step 3
Add the whole spices and lemongrass stalks to the oil in the pot, followed by the rempah. Fry for 10 mins until aromatic. Heat the oven to 170C/150C fan/gas 3.Step 4
Stir the coconut milk and tamarind into the spices, scraping the bottom of the pot to loosen any browned bits. Return the ox cheek to the pot, along with the lime leaves, sugar, 2 tsp of fine sea salt and just enough of the water to cover the meat.Step 5
Bring to a gentle boil, then cover and put the whole pot in the oven for 7 hrs. Midway through, toast the coconut in a dry pan until golden and add to the rendang. Stir through to make sure the ingredients aren’t catching at the bottom of the pot.Step 6
The rendang is ready when the meat is fall-apart tender and the sauce is rich and thick – just coating the meat. Taste for seasoning, adding more salt or sugar if you like, and serve scattered with coriander.