Slow-Cooked Beef Rendang

Step 1: Preheat oven to 150C.

Step 2: Process the shallot, garlic, ginger, lemongrass, chilli and coriander in a food processor until finely chopped and then add 1 tablespoon water and process until a paste forms and season with salt.

Step 3: Heat 2 teaspoons of the oil in a heavy based ovenproof pan over medium heat.

Step 4: Season the beef and cook, turning for 5 to 7 minutes or until browned all over and then transfer to a plate.

Step 5: Heat remaining oil in the pan over medium heat and cook the shallot and chilli paste for 2 to 3 minutes or until aromatic and then stir in the coconut milk, tamarind, sugar, cinnamon, star anise and coconut and bring to the boil.

Step 6: Return beef to the pan, cover and bake, turning the beef twice during cooking, for 3 hours or until beef is tender and shreds easily with a fork.

Step 7: Remove the beef from the pan and using two forks to shred the meat and then return the meat to the pan and stir to combine.

Step 8: Serve the beef rendang with extra chilli, extra coconut and coriander leaves and serve with the rice.