Rendang

Ingredients

• 800g Beef
• 400ml Coconut milk (full-fat)
• 3 Stangen Lemongrass
• 3cm Galangal (fresh)
• 8 Red chilies
• 5 Shallots
• 3 Zehen Garlic
• 2 EL Coriander powder
• 1 TL Cumin powder
• 2 Kaffir lime leaves
• 1 TL Turmeric powder
• 1 EL Palm sugar
• Salz Salt
• Pfeffer Pepper

Instructions

1. Cut the beef into 3-4 cm cubes. Lightly bruise the lemongrass stalks and roughly chop the galangal, chilies, peeled shallots, and garlic.
2. Blend the chilies, shallots, garlic, galangal, coriander powder, cumin powder, and turmeric powder into a fine paste. Add a small splash of water if needed to facilitate blending.
3. Heat a little oil in a large pot or wok over medium heat. Add the spice paste and sauté, stirring constantly, for about 5-7 minutes until fragrant and the oil surfaces.
4. Add the beef cubes and sear them on all sides until lightly browned. Then, add the coconut milk, bruised lemongrass, and kaffir lime leaves. Stir in the palm sugar and season with salt and pepper.
5. Bring the mixture to a simmer, reduce heat to low, cover the pot, and let the rendang braise for about 90 minutes, stirring occasionally, until the meat is tender.
6. Remove the lid and continue to simmer the rendang over low heat for another 60 minutes, stirring frequently, until the sauce thickens, the oil separates, and the meat is caramelized and almost dry. Be careful not to burn it.
7. Before serving, remove the lemongrass stalks and kaffir lime leaves. Serve the rendang hot with rice or flatbread.

Nutrition