Indonesia
Rendang (Indonesian Beef and Coconut Stew)
Rendang (Indonesian Beef and Coconut Stew), prepared with garlic, shallots, ginger.
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Indonesia
Rendang (Indonesian Beef and Coconut Stew), prepared with garlic, shallots, ginger.
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Measuring cups and spoons · Kitchen knife · Cutting board · Cooking pot · Wok or large frying pan · Stirring spoon · Blender or food processor
8 clear steps
Using a food processor, grind together all the ingredients for the spice paste.
Marinate meat with the spice paste for at least 1 hour.
Heat the coconut milk over low heat until some oil rises to the surface (at least 20 minutes). Stir the coconut milk while it is cooking.
Transfer the meat and spice paste mixture to a large wok or pot. Cover with 300 ml of the hot coconut milk. Add the listed lime leaves and lemongrass with the beef so they infuse the stew. Remove tough stems and whole leaves before serving.
Stirring occasionally, cook over medium-low heat until half of the coconut milk has evaporated.
Add another 100 ml hot coconut milk, and stir until almost all of the coconut milk has evaporated.
Keep on adding coconut milk, 100 ml at a time, and cooking until the previous addition has evaporated.
Cook until the meat is tender (at least 1½ hours) and almost all the liquid from the coconut milk has reduced to a spicy sauce.
Recipes from the same place, or built on the same ingredients.
