Beef Rendang

Ingredients

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  1000g

• Salt

  Table

  1 tsp or 6g

• Galangal

  root, fresh

  4 cm or 60g

• Lemongrass

  Stalks

  2 stalks or 30g

• Tamarind Paste

  Sainsbury's

  3 tsp or 27g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  250g

• Water

  Plain, clean water

  375g

• Shallots

  Raw

  50g

• Coconut meat

  Nuts, raw

  25g

• Ginger root

  Raw

  2 slices or 4g

• Chili powder

  Spices

  1 tbsp or 8g

• Coriander seed

  Spices

  2 tbsp or 10g

• Fennel seed

  Spices

  ½ tbsp, whole or 3g

• Water

  Plain, clean water

  125g

• White rice

  Long-grain, regular, raw, enriched

  160g

Directions

1. Toast the coconut meat ( dry fry) . to make the spice mix, blend all from shallots until water until smooth.
2. Cut the meat into bite size cubes ( approx 3cm). In a saucepan combine all ingredients with the spice paste and bring to a boil.
3. reduce the heat and let it simmer for 1h30 to 2h or until the beef is tender. Add extra liquid if needed.
4. serve with plain rice or bread.

Similar Foods

• Slow Cooked Beef Rendang