Beef Rendang

• 1/2 cup rendang paste
• 2 1/4 lb blade or chuck steak, cubed
• 1/2 cup desiccated coconut, toasted + extra, to serve
• 1 None small cucumber, finely chopped
• 1 None small red onion, finely chopped
• 1 None ripe tomato, chopped
• None None steamed rice, to serve
• None None pappadams, to serve
• None None yogurt, to serve
• None None chutney, to serve
• None None fresh cilantro, to serve

1. Heat a heavy-bottomed saucepan over medium heat. Add rendang paste and saute for 2-3 mins, until fragrant. Add beef, cover with water then bring to a boil. Reduce heat and simmer, uncovered, for 2 hours. Shred meat then fold in coconut.
2. Meanwhile, for the salad, toss cucumber, red onion and tomato together. Season to taste.
3. Serve beef rendang with salad, steamed white rice, pappadams, yogurt, chutney, extra toasted coconut and cilantro.

rendang paste, chuck steak, coconut, cucumber, red onion, tomato, steamed rice, pappadams, yogurt, chutney, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/23690 (may not work)