Beef Rendang

Name: Beef Rendang
Ingredients: 10 shallots; 2 garlic cloves; 1 12 cm ginger; 5 red chilies (to taste); 2 candle nuts, kemiri; 1 kg beef, trimmed of fat and cut into 3cm cubes; 1 (250 ml) can coconut milk; 1 turmeric, leaf (if available); 2 kaffir lime leaves (if available); 1 stalk lemongrass, crushed; 2 cm galangal; 3 tablespoons cooking oil; 12 teaspoon salt; 12 teaspoon sugar

14 ingredients

7 steps

Ingredients

10 shallots
2 garlic cloves
1 12 cm ginger
5 red chilies (to taste)
2 candle nuts, kemiri
1 kg beef, trimmed of fat and cut into 3cm cubes
1 (250 ml) can coconut milk
1 turmeric, leaf (if available)
2 kaffir lime leaves (if available)
1 stalk lemongrass, crushed
2 cm galangal
3 tablespoons cooking oil
12 teaspoon salt
12 teaspoon sugar

Directions

1

Grind the first five ingredients together (shallots to candle nuts) until they form a paste.
2

Fry the spice paste with cooking oil in a large pan.
3

Add the turmeric leaf, lime leaves, lemon grass, and galangal into the pan.
4

Add the beef and fry until it begins to brown.
5

Add the coconut milk, stirring gently.
6

Add in the salt and sugar.
7

Cook over low heat for about 2 hours, stirring from time to time until the meat is very tender, the sauce has evaporated and the color has turned to a rich deep brown.