Beef Rendang

Description

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

Ingredients

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.