Beef Rendang is an Indonesian dish, made by simmering beef in coconut milk and spices until it is tender.
Preparation is very quick and simple. You can make the rendang spice according to the ingredients, and vary them to suit yourself. However, it is also possible to buy beef rendang spice in a packet from Asian groceries.
Correct cooking takes several hours, so use a slow-cooking beef like chuck steak or oyster blade.
You can keep it in the fridge to serve on the next day. Some people say Beef rendang tastes better then, because the meat has fully absorbed the spices.
The amount here will serve four to six people.
1 kg beef
2 lemongrass stalks
3 long red chillies
½ tsp ground turmeric
2 dried bay leaves
4 kaffir lime leaves
1 small brown onion
3 cm piece fresh ginger
3 garlic cloves
100 ml coconut milk
Cut the lemongrass into 5 cm pieces.
Cut up the chillies, onion, garlic and ginger.
Cut the beef into chunks.
Heat a pan on high.
Add the onion, garlic, spices, lemongrass and lime leaves.
Cook, stirring occasionally, until fragrant.
Add the meat, turning it to coat with all the spices.
Pour in the coconut milk and bring to the boil.
Cover and turn the heat to low. Simmer for at least 2½ hours until the beef is tender and the sauce has evaporated.