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Jeff Acord
Beef rendang
Indonesian stew with shallot, garlic, sambal, beef, coconut milk and sereh.
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Ingredients
Directions
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Preheat the oven to 100 ° C.
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Peel the shallots, cut into pieces and put them in the food processor. Peel the garlic cloves and add together with the sambal.
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Peel the ginger, cut into pieces and also put in the food processor together with the cashews, turmeric, cumin and coriander.
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Grind to a smooth boemboe. This takes 2-3 min.
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Cut the beef ribs into pieces of 3 x 3 cm. Sprinkle with (freshly ground) pepper and salt.
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Heat the oil in a frying pan and fry the meat in 3 minutes. Add the Bumbu spice and cook for 4 minutes.
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Add the coconut milk and coconut cream. Crumble the bouillon tablets above it.
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Turn down the heat and stir until the coconut cream is dissolved. Cut the stems of lemongrass a few times in length and lay between the meat.
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Use a peeler or sharp knife to cut a few large pieces of the green layer of the lime as thin as possible and also place it between the meat.
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Put the lid on the pan and put the pan in the middle of the oven. Let the dish simmer for 7 hours.
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After 5 hours, take the lid off the pan so that the sauce can boil gently.
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The rendang is ready when the meat is soft and tender. Remove the lime peels and lemongrass from the pan.
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Cut the peeled lime into wedges and serve at the rendang.
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Nutrition
475Calories
Sodium25% DV600mg
Fat57% DV37g
Protein56% DV28g
Carbs2% DV7g
Fiber4% DV1g
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