Indonesian Beef Rendang
Ingredients (4 servings)
| Amount | Measure | Name |
|---|---|---|
| 6.00 | pc | Red chillies |
| 4.00 | pc | Garlic, cloves |
| 1.50 | kg | Beef, brisket |
| 20.00 | g | Ginger, Grated |
| 440.00 | g | Coconut cream |
| 1.00 | pc | lemongrass stalk |
| 5.00 | pc | Onions, spring |
| 10.00 | g | Salt |
| 500.00 | ml | Water |
| 520.00 | g | KNORR Tomato Pronto 6 x 2kg |
| 100.00 | g | Onions, red |
| 5.00 | ml | Coconut, grated (toasted) |
Preparation
Indonesian Beef Rendang
1. Cube beef into equal bite-size pieces
2. Grind chilli, ginger and garlic with pestle and mortar
3. In a pot, bring beef cubes and coconut cream to the boil
4. Reduce heat and simmer
5. Add the rest of the ingredients
6. Cover and gently cook for 1 hour until a thick sauce forms and cubes are tender
7. Beef will start to disintegrate when ready
Assembly
8. Traditionally this dish is not served with rice, but could, if need be
9. Serve Rendang on banana leaf with sambals stack on side
10. Garnish Rendang with toasted coconut
11. Serve.
Shayne Schutte
The Fusion Cooking School
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