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Beef Rendang – OzLadyM

Beef Rendang

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BEEF RENDANG
(INDONESIAN THICK BEEF CURRY)



INGREDIENTS: (Serves 8 –
10)
– Best eaten the day after cooking.

   1.5kg/3lbs
gravy/stewing beef

   4 cups coconut cream (2 x large cans)

   120gms/4ozs fine dessicated coconut

   5 small onions – peeled & quartered

   3 cloves garlic – peeled


   20 – 30 dried red chillies or 1 dsp – 1 tbsp chilli powder


   3 stalks lemon grass – finely sliced

   3 fresh turmeric leaves – optional

   6 fresh or dried kaffir lime leaves

   5 candlenuts or 8 macadamia nuts

   tamarind pulp (size of a walnut)

   2cm/3/4″ fresh ginger or 1 tsp ginger powder

   4 slices fresh galangal or 1 tsp galangal powder

   2 tbsps meat curry powder

   1 tsp granulated blacan (prawn paste)

   1 dsp dark soy sauce

   1 dsp sugar

   2 tsps beef stock powder – (optional)

   1 tsp salt or to taste

   3 tbsps cooking oil



METHOD:




Trim off fat and cut meat into small bite-sized pieces.

Marinate with soy sauce, sugar, beef stock powder and salt.

Remove seeds and soak dry chillies in hot water to soften, drain.

Dry roast/toast dessicated coconut in a saucepan over medium heat until golden
brown, stirring constantly to prevent burning. Allow to cool.

If you have a dry grinder, grind toasted coconut till very fine, otherwise,
blend with one cup of coconut cream, set aside. (Photos 1 & 2 below show
sliced lemon grass and toasted dessicated coconut before and after they have
been dry-ground.)

Do the same with the sliced lemon grass, otherwise, blend together with the
onions, garlic, ginger, galangal, candlenuts, blacan and chillies to a smooth
paste.

If using ground/powdered
spices, add after blending, together with meat curry powder and lemon grass (if
they had been dry-ground).

Add 1/2 cup hot water to tamarind pulp, allow to cool slightly, break the pulp
using fingers and squeeze to extract approx 1/2 cup of thick, brown tamarind
juice.

Heat oil in a large saucepan over medium heat and fry blended ingredients until
fragrant, stir frequently to prevent burning.

Add marinated meat, coconut cream, dessicated coconut, tamarind juice and
kaffir lime leaves, stir well.

If using turmeric leaves, cut each into approx 4 or 5 sections and add to the
pan.

Bring to the boil once, stir well, lower heat and allow to simmer (uncovered)
until meat is tender (approx 45 mins.), stirring occasioally to prevent
burning.

Increase heat to medium, continue to cook (uncovered) for a further 10-15 mins.
or until gravy is thick, stirring occasionally.

Serve with plain rice or French bread.

     
     
     

 

OzLadyM

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