Beef Rendang
Ready In: 2 hrs 20 mins
Serves: 6
Ingredients
- 10 shallots
- 2 garlic cloves
- 1 1⁄2 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
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sugar
Directions
- Grind the first five ingredients together (shallots to candle nuts) until they form a paste.
- Fry the spice paste with cooking oil in a large pan. Add the turmeric leaf, lime leaves, lemon grass, and galangal into the pan.
- Add the beef and fry until it begins to brown. Add the coconut milk, stirring gently. Add in the salt and sugar.
- 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.
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