Beef Rendang
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 tablespoon curry powder
- Water as needed
- 0.5 tablespoon ½ soy sauce
- 0.5 teaspoon ½ salt
- 0.5 tablespoon ½ sugar
- 1 clove garlic
- 2 cm ginger
- 2 chilli pepper (s), red
- 7 chilli pepper (s), dried
- 2 shallot (s)
- 2 sticks lemongrass
- 60 g desiccated coconut
- 0.5 teaspoon ½ shrimp paste
- 4 tablespoon oil
- 75 ml coconut milk
- 500 g beef (e.. oulash)
Print Recipe
Pin Recipe Instructions
- Mix the curry powder with a tablespoon of water to a paste. Mix the soy sauce with sugar and salt.
- Peel and chop garlic, ginger, chili peppers and shallots. Puree everything together with a little water in a blender.
- Cut the lower, light roots of the lemongrass stalks into fine rings and cut the hard upper remainder diagonally into pieces approx. 3 cm in size.
- Roast the desiccated coconut in the pan without oil until lightly brown.
- Fry the pureed chilli mix with the curry paste, shrimp paste and lemongrass rings in the oil until it smells aromatic.
- Add about 3 tablespoons of the coconut milk and continue frying until the oil settles on the top.
- Then put the meat with the soy paste, the roasted coconut flakes and the larger lemongrass pieces in the pan and stir-fry for about 10 minutes.
- Then add the rest of the coconut milk and, if necessary, a little water (approx. 50-100 ml) and simmer for 1 to 2 hours until the sauce is really thick and the meat is well coated.
- Serve with rice, for example.
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