Beef Rendang

• 1/2 cup rendang paste
• 2 1/4 pounds chuck steak or blade, cubed
• 1/2 cup desiccated coconut toasted + extra, to serve
• 1 cucumber small, finely chopped
• 1 red onion small, finely chopped
• 1 tomato ripe, chopped
• steamed rice to serve
• pappadams to serve
• yogurt to serve
• chutney to serve
• 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, cucumber, red onion, tomato, rice, pappadams, serve, chutney, fresh cilantro

Taken from www.yummly.com/recipe/Beef-Rendang-1406111 (may not work)