Indonesian Beef Rendang
|907.2 gramsBraising beef; sliced thickly|
|0.0 Salt and pepper|
|2.5 mililitersChilli powder|
|8.0 clovesGarlic; crushed|
|5.0 cmRoot ginger; sliced thinley|
|4.9 mililitersBlack peppercorns|
|6.0 podsCardamon; bruised|
|4.0 largeRed chillies|
|1.0 stickLemon grass; finely chopped|
|4.0 large onionsonions; finely chopped|
|29.6 mililitersVegetable oil|
|900.0 mililitersCoconut milk|
|44.4 mililitersDark Brown Sugar|
|coriander sprigs; to garnish|
Indonesian Beef Rendang Preparation
1)Thickly slice beef and place in a bowl. Season with salt and pepper.
2) Place turmeric, chilli, garlic, ginger, peppercorns, cardamom, cinnamon and chillies in a blender and blend to form smooth paste. Add lemon grass and onions and blend again.
3) Heat oil in pan and brown meat, remove and reserve. Add paste and fry for approx 5 mins. Add cooked meat and all remaining ingredients. Bring to boil, reduce heat and simmmer, covered for approx 3 1/2 hours.
4) Garnish with coriander srigs.
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