Foryoueats: Beef Short Rib Rendang | Marion's Kitchen

Ingredients

• ¼cup desiccated coconut
• 1 tbsp vegetable oil
• 1.5kg (3.3lb) beef short ribs, English cut either left in long pieces or cut into smaller chunks
• 2wholestar anise
• 6 green cardamom pods, bruised
• 1 lemongrass stalk, bruised, cut into 5cm batons
• 2 cups coconut milk
• 1 ½ tbsp shaved palm sugar
• 1 tbsp fish sauce
• 6 makrut lime leaves, plus extra finely sliced leaves to serve
• steamed rice to serve
• Rendang paste:
• 10 dried long red chillies
• 2 lemongrass stalks, white part only, bruised, finely chopped
• 5cm (2″) piece galangal, peeled, roughly chopped
• 5cm (2″) piece ginger, peeled, roughly chopped
• 4Asian red shallots, roughly chopped
• 6garlic cloves, roughly chopped
• 2tsp ground cumin
• 2tsp ground coriander
• 1 tsp sea salt