Ingredients

• 2tsp olive oil  
• 800g beef rump tail, tied with string in to a long piece of meat 
• 1/3 cups tomato puree 
• 400ml can coconut milk  
• 2 1/2 cups coconut water  
• 3 star anise  
• 2 bunches or broccolinI or young broccoli washed and trimmed, lightly steamed until tender  • Herbs to serve  
• Coconut basmati rice to serve  

Yellow curry paste or make your own-  

• 2 dried chillies  
• 1 medium onion chopped  
• 1/2 tsp salt flakes  
• 6 cm ginger chopped  
• 2 garlic cloves  
• 1 tsp ground coriander  
• 6 cm piece turmeric chopped or sub with 1 tbsp ground turmeric  
• Mango chutney to serve  
• Toasted sesame seeds to serve  
• Chilli oil to serve  

Method

1. Preheat oven to 180 degrees Celsius.  
2. To make the curry paste, place the chillies, onion, salt, ginger, garlic, coriander and turmeric in  a small food processor and process until smooth. 
3. Heat 1 tsp of the olive oil in a large, shallow heavy-based saucepan over high heat. Season  the beef with salt and cook, turning occasionally, for 8–10 minutes or until browned on all  sides. Remove from the pan, place on an oven tray and cook for 12–15 minutes for medium rare or until cooked to your liking. Set aside to rest for 10 minutes before slicing.  
4. Reduce heat to medium and add the remaining oil to the pan. Add the curry paste and cook,  stirring, for 2–3 minutes or until warmed through. While the curry paste is warming. Add to the  pan with the coconut milk, the tomato paste, coconut water and star anise. Cook, stirring  occasionally, for 10–12 minutes or until thickened slightly. Add seasonings as desired.  5. Divide the rice, curry, beef and broccolini between bowls. 
5. Top with greens, toasted sesame seeds, drizzle of soy sauce, chilli oil, mango chutney if you  desire and some coconut milk and enjoy!