Beef Rendang With Coconut And Chilli Sambal | Donna Hay

Ingredients

• 1 tablespoon peanut oil
• 1 x 1.5kg piece beef brisket, halved
• sea salt flakes
• 2 x 400ml cans coconut milk
• 1½ cups (375ml) water
• 2 tablespoons fish sauce
• 6 kaffir lime leaves
• 1 stalk lemongrass, bruised
• ¼ cup (60ml) lime juice
• 2 tablespoons coriander (cilantro) seeds
• ¼ teaspoon white peppercorns
• ½ cup (40g) desiccated coconut
• 3 long red chillies, roughly chopped
• 2 eschalots (French shallots), roughly chopped
• 4 cloves garlic, roughly chopped
• 6cm piece (30g) fresh galangal+, peeled and roughly chopped
• 6cm piece (30g) fresh ginger, peeled and roughly chopped
• 2cm piece (10g) fresh turmeric+, peeled and roughly chopped
• 1 stalk lemongrass, white part only, sliced
• 4 kaffir lime leaves, shredded
• 1 tablespoon dark palm sugar
• 2 tablespoons peanut oil
• 1½ cups (150g) grated fresh coconut++
• 1 tablespoon lime juice
• 1 tablespoon finely chopped palm sugar
• 1 cup coriander (cilantro) leaves
• 1 green chilli, roughly chopped