Beef Rendang

16. February 2006 Uncategorized 0

Adapted from

1 pound beef, cut into 3/4-inch cubes
1 onion, chopped
3 cloves of garlic, minced
1 small fresh ginger, grated
1 stalk of lemon grass
1 tsp turmeric
1 tsp coriander
1 tsp cumin
1 can of coconut milk
2 tbsps of soy sauce
2 dried red chiles, torn into pieces

1. Process the shallots, garlic, ginger and turmeric to a smooth paste. Dry fry the coriander and cumin until they give off a good aroma then grind them finely and add to the paste. Spoon it all over the cubed meat in a bowl and mix it well. Marinate for 30 minutes.
2. Pour the coconut milk into a deep skillet and add the spiced meat and soy sauce and stir until the liquid boils, then reduce the heat and simmer gently, uncovered, for about 2 hours, until the meat is tender and the liquid is very much reduced.