Beef Rendang

Description
A very popular cuisine in Indonesia which is also known locally as Rendang Daging.

For the meat base

 * 1 kg beef, fat and sinew removed
 * 1½ liters coconut milk
 * 1 turmeric leaf, torn and knotted
 * 5 kaffir lime leaves
 * 1 stalk lemon grass, bruised (white part only)
 * 1 – 2 pieces asam gelugur
 * 10 red chilies, sliced finely

Spices (ground)

 * 3 tablespoons galangal, chopped
 * ½ tablespoon turmeric, chopped
 * ½ tablespoon fresh ginger, chopped
 * 200 g. red chilies
 * 4 shallots
 * salt to taste

For garnishing

 * fresh cicely
 * chili powder

Directions

 * 1) Cut the beef into bite-size of 3 cm cubes.
 * 2) Remove any fats and sinew from the meat.
 * 3) Use a pot to simmer the coconut milk with turmeric leaf, lemon grass, asam gelugur, kaffir lime leaves, sliced chilies and ground spices until the milk thickens and becomes oily.
 * 4) Reduce the heat and add the beef.
 * 5) Cook until the meat is tender and the spiced becomes dry and turn brown.
 * 6) Stir occasionally. Serve hot and plain. Garnish with the cicely and sprinkle with the chili powder.

Optional

 * 1) You can also cook the beef rendang with 300 grams small potatoes.
 * 2) Wash and peel the potatoes.
 * 3) Add to the gravy together with beef.
 * 4) Rendang can also be combined with 150 grams dried red peanuts (kacang jogo) which have been soaked for half an hour.
 * 5) Add together with beef. Serve hot and plain.