Eight-Hour Ox Cheek Rendang Recipe

Ingredients

• 4 tbsp vegetable oil
• 800g ox cheek trimmed and cut into 3cm chunks
• 1 cinnamon stick
• 4 star anise
• 4 cloves
• 6 cardamom pods crushed
• 2 lemongrass stalks bashed
• 400ml coconut milk
• 4 tbsp tamarind paste
• 8 lime leaves stalks removed, finely sliced
• 4 tbsp light brown sugar
• 4 tbsp dessicated coconut
• Handful coriander chopped, to serve
• 200g shallots roughly chopped
• 1 garlic bulb cloves separated
• 4 lemongrass stalks bases only, finely chopped
• thumb-sized piece galangal roughly chopped, or 1 tbsp galangal paste
• thumb-sized piece ginger roughly chopped
• 10 dried red chillies soaked in hot water until soft