Food and Travel Magazine | Beef brisket rendang

Ingredients

• 750g beef brisket or boneless short ribs
• 1tsp salt
• 1tbsp white rice vinegar
• 3tbsp vegetable oil
• 1 cinnamon stick
• 4 cloves
• 2 star anise
• 3 cardamom pods
• 2 lemongrass stalks, crushed
• 1tbsp tamarind paste
• 1½ tbsp coconut (or Demerara) sugar
• 1 x 400ml can coconut milk
• 8 makrut lime leaves
• steamed rice, to serve
• 6 shallots
• 5 garlic cloves
• thumb-sized piece fresh ginger, peeled
• 2 lemongrass stalks
• 6 red bird’s-eye chillies