Spicy Indonesian Beef
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 shallots (chopped)
- 2 cloves garlic cloves (chopped)
- ¾ inch fresh ginger (chopped)
- ¾ inch Galangal (chopped)
- 1 stalk Lemongrass (chopped, white part only)
- 2 dried chili peppers (crushed)
- 1 tsp Cumin powder
- 1 tsp Coriander
- 2 tsps Turmeric powder
- 2 Tbsps vegetable oil
- 6 ½ cups braising Steak (chopped into bite sized pieces)
- 1 ⅔ cups Coconut milk
- 2 Kaffir lime leaves
- 1 tsp Tamarind paste
- 1 ½ cups Basmati rice
- 1 tsp Lime juice
- To garnish
- 2 Tbsps freshly chopped cilantro
- red chili peppers (sliced into rings)
Preparation steps
1.
Add the chopped shallots, garlic, ginger, galangal, lemon grass and dried chillies to a mixer with the cumin, coriander and 1 tsp turmeric and blend to a paste.
2.
Heat the oil in a casserole dish and fry the paste until it browns slightly. Add the meat and fry with the paste briefly. Deglaze with coconut milk, add the lime leaves and tamarind paste and braise for around 2 hours, stirring occasionally. By the end of cooking time the liquid should nearly all have evaporated. Add a little water during cooking if necessary.
3.
Rinse the rice in a sieve and add to twice the volume of salted water and the remaining turmeric. Simmer for around 25 minutes until cooked.
4.
Season the rendang to taste with salt, ground black pepper and lime juice. Arrange on plates with the rice and serve sprinkled with coriander and chilli.
