Beef Short Rib Rendang | Daylesford Macedon Life

Ingredients

• 4 large chillies
• 2 lemongrass stalks, white part only, bruised, finely chopped
• 6cm piece galangal, peeled, roughly chopped
• 6cm piece ginger, peeled, roughly chopped
• 6 shallots, roughly chopped
• 5 garlic cloves, roughly chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoons sea salt
• ½ cup desiccated coconut
• 1 tablespoon olive oil
• 8 pieces of beef short ribs, about 1.5kg
• 2 whole star anise
• 6 green cardamom pods, crushed
• 2 x 400ml tins coconut milk
• 60g palm sugar
• 2 tablespoons fish sauce
• 6 kaffir lime leaves
• red chilli slices to serve
• coriander leaves to serve
• steamed rice to serve