Slow-cooked Ox Cheek Rendang is a traditional Singaporean recipe for a classic slow-cooked dry curry (rendang) of beef cheek cooked in local spices. The full recipe is presented here and I hope you enjoy this classic Singaporean version of: Slow-cooked Ox Cheek Rendang.
For the Rempah Spice Paste:
200g shallots, coarsely chopped
1 garlic bulb, cloves separated
4 lemongrass stalks, bases only, peeled and finely chopped
thumb-sized piece galangal, roughly chopped, or 1 tbsp galangal paste
thumb-sized piece ginger, roughly chopped
10 dried red chillies soaked in hot water until soft
Method:
Pound all the rempah ingredients together using a pestle and mortar or whizz in a small blender until you get a fine paste.
In a deep cast iron casserole (Dutch oven), heat the oil over a medium heat. Sprinkle the ox cheek with salt, then sear in the hot pan until browned. Remove and set aside.
Add the whole spices and lemongrass stalks to the remaining oil in the pot, then stir in the rempah. Fry for 10 mins until aromatic.
Pre-heat the oven to 170C/150C fan/gas 3.
Stir the coconut milk and tamarind into the spices remaining in the casserole dish, scraping the bottom of the pan to loosen any browned bits. Return the ox cheek to the pan, along with the lime leaves, sugar, 2 tsp of fine sea salt and just enough water to cover the meat.
Bring to a gentle boil, then cover and put the whole pan in the oven for 7 hrs. Midway through, toast the coconut in a dry pan until golden and add to the rendang. Stir through to make sure the ingredients aren’t catching at the bottom of the pot.
The rendang is ready when the meat is fall-apart tender and the sauce is rich and thick. It should be just coating the meat. Taste for seasoning, adding more salt or sugar if you like, and serve scattered with coriander.
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