Step 1

Soak the dried chillies in boiling water for 20 minutes or until softened.

Step 2

Drain well, then combine with the remaining ingredients in a food processor or blender.

Step 3

Process until a coarse paste forms, adding a little water if necessary and stopping the motor every now and then to scrape down the sides.

Step 4

Toast the coconut in a large frypan over medium-low heat, stirring often, for 15-20 minutes until golden.

Step 5

Remove from the heat and wipe out the pan.

Step 6

Cut the beef into large pieces, about 6-7cm. Heat a little oil in the frypan over high heat.

Step 7

Cook the beef, in batches and seasoning well with sea salt flakes, for 8 minutes or until well-seared all over; add a little more oil between batches as necessary.

Step 8

Remove the beef to your slow cooker and reduce the pan heat to medium.

Step 9

Add 2 tbsp of oil and the spice paste to the pan, then cook, stirring often, for 6 minutes or until fragrant and excess liquid has evaporated out of the paste.

Step 10

Add the paste to the slow cooker with about three-quarters of the toasted coconut, then use clean hands to mix everything well and coat the beef.

Step 11

Add the stock, coconut cream, tamarind, palm sugar and whole spices, then turn the slow cooker to low.

Step 12

Cover and slow cook for 8 hours, then remove the lid, increase the setting to high,

Step 13

Cook for another 2 hours to reduce the sauce, if you like.

Step 14

Taste the rendang, then season with salt and pepper.

Step 15

Scatter with the reserved toasted coconut, then serve with the cucumber, onion and plenty of steamed rice to the side.