Rendang

Name: rendang
Cook time: 25 min
Total time: 145 min
Yield: 4
Ingredients: 900 g ribrunderlap; 4 el rice oil; 4 onions; 2 toe garlic; 2 stem chilled lemongrass lemongrass; 200 g Bumbu spice rendang meat; 400 ml coconut milk; 200 ml water

Stew with beef, lemongrass, boemboe and coconut milk.

Ingredients

Directions

Cut the beef into 2 cm pieces and sprinkle with salt and pepper.
Heat the oil in a pan and fry half of the meat (all at once is too much) in 5 min. Brown.
Remove from the pan and leave the shortening. Fry the rest of the meat for 5 minutes in the remaining shortening.
Meanwhile, cut the onions and finely chop the garlic. Halve the stalks of lemongrass in the length.
Heat the rest of the oil in a frying pan and fry the onion and garlic for 2 minutes. Add the Bumbu spice and cook for 5 min.
Add the meat, lemongrass, coconut milk and water and bring to the boil.
Turn down the heat and roast with the lid on the pan for 1½ hours. Remove the cover and steam the return for another 30 minutes.
Remove the lemongrass from the rendang before serving.