Beef Rendang

Name: Beef Rendang
Ingredients: 1 12 liters coconut milk; 1 14 kg beef brisket or 1 14 kg beef silverside, cut into 2cm cubes; 1 stalk fresh lemongrass, halved and bruised; 2 kaffir lime leaves; 5 shallots, chopped; 3 garlic cloves, chopped; 4 cm piece fresh ginger, peeled & chopped; 1 teaspoon ground turmeric; 5 red chilies, deseeded & chopped; 12 teaspoon ground galangal; 12-1 cup cream, to taste (optional for runny sauce)

11 ingredients

7 steps

Ingredients

1 12 liters coconut milk
1 14 kg beef brisket or 1 14 kg beef silverside, cut into 2cm cubes
1 stalk fresh lemongrass, halved and bruised
2 kaffir lime leaves
5 shallots, chopped
3 garlic cloves, chopped
4 cm piece fresh ginger, peeled & chopped
1 teaspoon ground turmeric
5 red chilies, deseeded & chopped
12 teaspoon ground galangal
12-1 cup cream, to taste (optional for runny sauce)

Directions

1

Blend all ingredients for paste with 60ml of coconut milk until smooth.
2

Put remaining coconut milk in a large saucepan or wok.
3

Add the meat (cover completely with the coconut milk).
4

Add the paste from the blender & the rest of the ingredients.
5

Stir & cook on a medium heat uncovered, simmering for 2 hours.
6

Cook for a further 30 minutes, stirring frequently as the coconut milk becomes oily.
7

When thick & brown, stir all the time for approximately 15 minutes until the oil has almost disappeared, absorbed by the meat.