Beef Rendang with Lemongrass and Ginger, Thai Herb Salad and Sticky Rice

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 lemongrass
• 20g/¾oz coriander seeds
• ½tsp cumin
• ½tsp turmeric
• 50g/2oz block coconut cream
• 1½ large onions
• 3 garlic
• 3 red chillies, seeds
• 1 thumb-sized piece ginger
• 1 bay leaf
• 750g/1lb 10oz boneless beef shin
• 400g/14oz canned coconut milk
• 250ml/8¾fl oz strong veal or beef stock
• 110g/4oz Chinese cabbage
• 2 lime leaves
• 2 red chillies, seeds
• 25g/1oz pea shoots
• 50g/2oz mizuna leaves
• small handful mint
• 1 spring onion
• 50g/2oz green beans
• small handful fresh coriander
• small handfulfresh Thai basil
• small handful bean sprouts
• 1 lime
• 1 tsp sunflower oil
• 1 tsp fish sauce
• 1 red chilli
• 1 garlic
• 200g/7oz Thai jasmine rice
• 200g/7oz Thai sticky rice
• 1 tsp salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the coriander seeds and cumin in a dry pan for 2 minutes, then grind with the turmeric, chopped lemongrass, chopped ginger, 3 chopped garlic cloves, 3 seeded red chillies and 1 onion to a smooth paste.

2. Cut the beef shin into 3cm (1.5 inch) cubes and season with salt. Heat the sunflower oil in a heavy pot and brown the beef in batches, then set aside.

3. Fry the paste in the pot for 5 minutes until fragrant. Add the remaining half onion, chopped, and cook 3 minutes more.

4. Return the beef to the pot with the coconut cream, coconut milk, stock, bay leaf, lime leaves, fish sauce and 2 sliced seeded red chillies. Bring to a simmer.

5. Cover and simmer gently for about 1 hour 15 minutes until the beef is tender, then uncover and cook 30 minutes more, stirring, until the sauce is thick and dark. Beef should reach at least 145°F (63°C).

6. Meanwhile, soak the sticky rice in plenty of water for 1 hour, drain, and steam over boiling water for 20 minutes until tender.

7. Rinse the jasmine rice, then simmer in twice its volume of water with a pinch of salt for about 12 minutes until tender. Cover and rest 5 minutes.

8. For the salad, blanch the green beans in boiling water for 2 minutes and drain. Thinly slice the Chinese cabbage and spring onion, and tear the mint, coriander and Thai basil.

9. Toss the cabbage, beans, pea shoots, mizuna, bean sprouts and herbs. Mix the juice of the lime with the finely chopped red chilli and garlic, pour over the salad, and serve with the rendang and rice.