Create bold flavours with a blend of spices and coconut cream when you make this Indonesian rendang. Simmering bear with fresh ingredients breaks down the meat fibers into tender goodness, and the long-simmering process ensures it’s always well done.
Note: If using lemongrass, remove the green section and the outer sheath and use only the white portion. Bash the stalks with a mallet to release flavour. You can purchase tubes of fresh lemongrass in most grocery stores; one tablespoon replaces one stalk.