I've used chuck steak for this recipe but you can use any other cut that is suitable for braising.

Chuck steak is often sold as braising, stewing or feather steak. It needs long, slow cooking. It's very economical, and when cooked right it simply melts in the mouth.

Serves 4

2 tablespoons sunflower oil
500g chuck steak, cut into small chunks
400ml coconut milk
2 star anise
toasted coconut flakes and a small handful of coriander leaves

For the Rendang paste

1 onion, chopped
4 garlic cloves, chopped
1 tablespoon ground ginger
1 tablespoon tamarind paste
4 tablespoons guava jam
2 tablespoons Thai fish sauce
1 teaspoon turmeric
1 tablespoon jerk seasoning paste
1 1/2 tablespoons garam masala

1. Put all the ingredients for the Rendang paste into a small food processor and whizz to form a paste. Set aside.

2. Heat the oil in a large saucepan and cook the chuck steak for 5 minutes, turning until brown all over. You will have to do this in batches.

3. Return all the steak to the pan and stir in the Rendang paste. Cook for 1 minute, stirring. Pour in the coconut milk and add the star anise. Bring to the boil then lower the heat and simmer gently for 1-1 1/2 hours, until the meat is tender and the sauce is really thick and coating the meat. Serve immediately topped with coconut flakes and coriander.