Beef Rendang - cooking recipe

Ingredients

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

Preparation

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.
Meanwhile, for the salad, toss cucumber, red onion and tomato together. Season to taste.
Serve beef rendang with salad, steamed white rice, pappadams, yogurt, chutney, extra toasted coconut and cilantro.