Main
Rendang
- Preparation time
- 2 h 30
- Servings
- 6 servings
Ingredients
- Shallot — to buy4
- Garlic — to buy4 gousses
- Ginger — to buy20 g
- Red chili — to buy3
- Lemongrass — to buy2 tiges
- Braising beef — to buy1 kg
- Olive oil — to buy2 c. à s.
- Turmeric — to buy1 c. à c.
- Coconut milk — to buy80 cl
- Kaffir lime leaf — to buy4
- Palm sugar — to buy1 c. à s.
- Salt — to buy1 c. à c.
Preparation
Blend the shallot, garlic, ginger, red chilli and sliced lemongrass into a fine paste, adding a little water if needed to help it blend.
Cut the beef into large 4-5 cm cubes: keep the pieces generous, they will slowly break down during the long cooking.
Heat a little oil in a large pot over medium heat and fry the spice paste for 5 minutes, until fragrant and lightly golden.
Add the turmeric and heat for 1 minute, then add the beef and brown on all sides, 5-6 minutes.
Pour in the coconut milk, add the kaffir lime leaves, palm sugar and salt. Bring to a gentle boil then reduce the heat to the lowest setting.
Simmer uncovered for 2 to 2.5 hours, stirring regularly, especially towards the end: the coconut milk should reduce gradually into a thick, dark sauce that almost fully coats the meat.
Keep cooking until the sauce is well reduced and almost dry, with meat so tender it falls apart with a fork: that's the sign the rendang is ready.
Taste and adjust the seasoning with salt and sugar, then serve with white rice.