Beef rendang

Name: beef rendang
Cook time: 25 min
Total time: 445 min
Yield: 8
Cuisine: Indonesian
Ingredients: 3 shallot; 2 toe garlic; 1 el sambal Badjak; 4 cm fresh ginger; 75 g salted cashew nuts; 2 tl turmeric; 1,5 tl ground cumin; 1 tl ground coriander; 1 kg beef rib; 2 el peanut oil; 400 ml coconut milk; 100 g coconut cream; 1,5 chicken broth tablet; 2 stem chilled lemongrass lemongrass; 1 lime

Indonesian stew with shallot, garlic, sambal, beef, coconut milk and sereh.

Ingredients

Kitchen Stuff

1 food processor

Directions

Preheat the oven to 100 ° C.
Peel the shallots, cut into pieces and put them in the food processor. Peel the garlic cloves and add together with the sambal.
Peel the ginger, cut into pieces and also put in the food processor together with the cashews, turmeric, cumin and coriander.
Grind to a smooth boemboe. This takes 2-3 min.
Cut the beef ribs into pieces of 3 x 3 cm. Sprinkle with (freshly ground) pepper and salt.
Heat the oil in a frying pan and fry the meat in 3 minutes. Add the Bumbu spice and cook for 4 minutes.
Add the coconut milk and coconut cream. Crumble the bouillon tablets above it.
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.
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.
Put the lid on the pan and put the pan in the middle of the oven. Let the dish simmer for 7 hours.
After 5 hours, take the lid off the pan so that the sauce can boil gently.
The rendang is ready when the meat is soft and tender. Remove the lime peels and lemongrass from the pan.
Cut the peeled lime into wedges and serve at the rendang.