Beef Rendang

• porties: 5
• totale tijd: 4-5 hours

Ingrediënten

4 Asian shallots

5 garlic cloves

10 dried red chilies, soaked in hot water

3-inch knob of galangal

4-inch knob of ginger

2 lemongrass stalks (soft part)

1.5 tsp turmeric powder

1 tbsp coriander powder

1/2 tbsp cumin powder

50ml peanut oil

1kg beef chuck, portioned

3 cardamom pods

2-inch piece of cinnamon bark or cassia

3 cloves

2 star anise

2 bay leaves

Extract of 3 tamarind seeds

300ml Kara coconut cream

2 lemongrass stalks (tops)

3 kaffir lime leaves, chiffonade

Salt to taste

2-inch piece of palm sugar

1/2 cup desiccated coconut

Peanut oil

Instructies

1. Prepare rendang paste by combining all paste ingredients in a blender.

2. Heat heavy-bottomed pot over medium heat, add enough peanut oil, and cook curry paste for 15-20 minutes until color darkens.

3. Add beef and mix. Next, add all whole spices and mix well for 5 minutes, or until beef starts to sweat.

4. Add tamarind extract, coconut cream, and mix. Then, add lemongrass, lime leaves, palm sugar, and salt.

5. Once mixture comes to a simmer, reduce heat to low, cover, and cook for about 1.5-2 hours, stirring occasionally.

6. Meanwhile, prepare kerisik and add after 2 hours.

7. Cover again and cook for 30-45 minutes until oils separate. Remove lid and simmer for an additional 15 minutes, or until desired consistency is reached.

Notities

https://www.instagram.com/nipcooks/reel/DE13dbvhjnM/