rendang

Slow-cooked beef in coconut and spice until dark, dry and intense.

Ingredients

• 1 kg Beef
• 800 ml Coconut milk
• 8 Shallots
• 6 cloves Garlic
• 10 Red chilies
• 2 tbsp Ginger
• 2 tbsp Galangal
• 3 stalks Lemongrass
• 1 tsp Turmeric
• 4 Kaffir lime leaves
• 1 tbsp Tamarind paste
• 2 tsp Salt

Method

1. Blend the spice paste — Blend the shallots, garlic, chilies, ginger, galangal and turmeric into a smooth paste.
2. Fry the paste — Cook the paste in a dry heavy pot for 5 minutes until the raw smell disappears.
3. Add coconut milk — Pour in the coconut milk with the bruised lemongrass and lime leaves and bring to a gentle simmer.
4. Add the beef — Add the beef cubes and simmer uncovered on low heat.
5. Reduce slowly — Cook for 3 to 4 hours, stirring often, until the liquid evaporates and the oil separates.
6. Darken it — Keep cooking until the beef is coated in a dark, dry, glossy paste.
7. Rendang is ready — Taste for salt and serve with steamed rice.

More Indonesia recipes

• Nasi Goreng
• Chicken Satay
• Beef Rendang
• Gado-Gado
• Mie Goreng
• Soto Ayam