Taken from The One Pot Cook by Hattie Ellis published by Head of Zeus, price £20.00
This Indonesian dish comes together in classic One Pot style, the flavours combining and complementing each other to make a satisfying whole. Beef rending is one of Hattie's favourite all time curries: coconut rich and deeply savoury. The recipe originated as a means of preserving meat and this is why the curry is served as a dryish dollop, more as a tasty seasoning to rice than a sauce. Hattie learnt this particular short cut method – it normally takes 8 hours – at a course run by Fran, a French woman who picked up cooking tips from her East Asian in-laws and now teaches them in East London (www.lapancooking.com).