Beef Rendang

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 1/2 liters coconut milk
• 1 1/4 kg beef brisket or 1 1/4 kg beef silverside, cut into 2cm cubes
• 1 stalk fresh lemongrass, halved and bruised
• 2 kaffir lime leaves
• 5 shallots, chopped
• 3 garlic cloves, chopped
• 4 cm piece fresh ginger, peeled & chopped
• 1 teaspoon ground turmeric
• 5 red chilies, deseeded & chopped
• 1/2 teaspoon ground galangal
• 1/2-1 cup cream, to taste (optional for runny sauce)

Recipe

• 1 blend all ingredients for paste with 60ml of coconut milk until smooth.
• 2 put remaining coconut milk in a large saucepan or wok.
• 3 add the meat (cover completely with the coconut milk).
• 4 add the paste from the blender & the rest of the ingredients.
• 5 stir & cook on a medium heat uncovered, simmering for 2 hours.
• 6 cook for a further 30 minutes, stirring frequently as the coconut milk becomes oily.
• 7 when thick & brown, stir all the time for approximately 15 minutes until the oil has almost disappeared, absorbed by the meat.