Beef Rendang

Beef Rendang Ingredients

600 g Lean beef	50 ml Vegetable oil
4 Shallots; (Not spring	1 ts Coriander powder
Fresh red chillies to taste	1/2 ts Cummin powder
15 Mm knob fresh green ginger	Salt to taste
15 Mm knob of fresh galangal;	Black pepper
4 Cloves of garlic	300 ml Thick coconut milk
300 ml Thin coconut milk

Instructions for Beef Rendang

Source : Asian Cooking by John Mitchell Submitted by : HChaplin on 9/7/97. E-mail: hchaplin@ozemail.com.au Cut the meat into chunks and place in bowl. Chop the shallots and place half to one side. Chop the chillies (discarding seeds if a lesser heat is desired), ginger, galangal and garlic and grind together with half the shallots and 50ml of thin coconut milk. Pour this paste over the meat and stir to ensure even coating. Set aside for at least 30 minutes. Then heat the oil in a large frying pan and saute the remaining shallot until soft (the longer taken over this step will greatly enhance the end result). Add the meat and marinade and the coriander, cumin salt and pepper.. Saute this mixture briefly then add the remaining thin coconut milk and bring to the boil stirring continuously, then lower heat and allow to simmer until the meat is tender. Finally add the thick cocnut milk and continue to cook (uncovered) over medium heat until the liquid is almost completely absorbed. Posted to CHILE-HEADS DIGEST by Cameron Begg on Dec 08, 1998, converted by MM_Buster v2.0l.

Main Ingredient: BeefCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beef	Coconut Milk	Coriander	Garlic
Ginger	Salt	Shallot	Vegetable oil

for flavor and categorization

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