Beef Rendang

This is an Indonesian and Malay dish most aborigines
will be called festive. Beef, coconut milk and lots of spices are stewed together,
sometimes several hours - after which the rendang is served (of course, along with rice and a bunch of snacks)
at a wedding table or during large celebrations. Although in modern society he may well
be prepared and just for Sunday family dinner. If you have a slow cooker at home
(slowcooker), making rendang will be even easier.

Ingredients

• 1 kg beef flesh from shoulder or hind leg
• 500 ml of coconut milk
• 5 medium red chili peppers
• 2 large onions
• 10 cloves of garlic
• 6 stalks of lemongrass (lemongrass)
• 5 cm fresh galangal root
• 4 cm fresh ginger root
• 1 tbsp. l. shrimp paste
• 2 tbsp. l. palm sugar or honey
• 5 tbsp. l. sweet soy sauce
• 3 bay leaves
• 1 tbsp. l. fennel seeds, cumin, coriander and black peppercorns
• 2 tsp ground turmeric
• salt

Directions

1. Prepare your spices. Fry fennel seeds, cumin, coriander and peppercorns in an oven preheated to 100 ° C, 30 minutes. Cool and grind in a coffee grinder.
2. Remove all films and excess fat from the meat, cut the pulp into pieces the size of a middle fist.
3. Peel onions, chili, garlic, ginger and galangal. Cut into small pieces. For lemongrass, remove the top dried leaves and the top 2 cm long, and cut the stems into small pieces.
4. Place the lemongrass in a blender or food processor and add 1 cup of cold drinking water. Whisk until smooth.
5. Add onion, beat again. Add garlic, galangal, ginger and turmeric powder, beat again until smooth.
6. Chop the palm sugar in small pieces.
7. Pour the spicy paste into a large wok, add the shrimp paste, soy sauce and ground spices, stir very thoroughly. Add the beef and stir so that the pieces are covered with the spicy mixture on all sides. Leave the meat for 1 hour.
8. Then pour in coconut milk, add palm sugar (honey), salt and mix thoroughly. Place the wok over high heat, bring the liquid to a boil, reduce heat to low, cover the wok and simmer the meat for 4 hours, stirring occasionally. At the very end, you can increase the heat to evaporate the liquid - the meat should not float in the sauce. Serve the rendang hot with rice.