Beef Rendang
From mystic75 16 years agoIngredients
- 1.5 kg/3 lb lean stewing beef shopping list
- 2 medium onions, chopped shopping list
- 2 tbsps finely chopped garlic shopping list
- 1 tbsp finely chopped ginger shopping list
- 1 tbsp chopped galangal, fresh or bottled shopping list
- 6 fresh red chillies, seeded shopping list
- 400 ml/14 fl oz can coconut milk shopping list
- 1 1/2 teaspoons salt shopping list
- 1 tsp ground turmeric shopping list
- 2 tsps chilli powder or to taste shopping list
- 3 tsps ground coriander shopping list
- 1 tsp ground cumin shopping list
- 1/2 tsp ground aromatic ginger shopping list
- 1 stalk fresh lemon grass, bruised shopping list
- 125 ml/4 fl oz/1/2 cup tamarind liquid shopping list
- 2 tsps sugar shopping list
- my mistake sorry shopping list
How to make it
- This Indonesian/Malaysian dish with its complex seasoning is easy to make. Everything goes in the pot at once and simmers until rich and thick.
- Cut beef into strips and put into a large, heavy saucepan. Put onion, garlic, ginger, galangal, chillies and 1/2 cup water into a blender, cover and blend until smooth. Pour over meat and add all remaining ingredients except tamarind liquid and sugar. Mix well and bring to the boil, uncovered.
- Reduce heat to low, add tamarind liquid and simmer uncovered until gravy is thick, stirring occasionally.
- Turn heat low and continue to cook for about 2 hours, stirring from time to time, until oil separates from the gravy. Add sugar and stir constantly
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