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Name: Beef Rendang
Total time: 3 h 30 min
Yield: Serves 6
Cuisine: Indonesia (Minangkabau, West Sumatra)
Ingredients: 1 kg beef chuck; 800 ml coconut milk; 200 g shallots; 6 cloves garlic; 8 fresh red chilies; 40 g galangal; 30 g ginger; 20 g turmeric root; 3 stalks lemongrass; 6 kaffir lime leaves; 2 turmeric leaves; 50 g toasted coconut; 2 tsp salt; 1 tbsp palm sugar

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Indonesia (Minangkabau, West Sumatra)3 h 30 minServes 6作成済み

Beef Rendang

Rendang daging · Rendang daging

材料14

beef chuck1 kg
coconut milk800 ml
shallots200 g
garlic6 cloves
fresh red chilies8
galangal40 g
ginger30 g
turmeric root20 g
lemongrass3 stalks
kaffir lime leaves6
turmeric leaves2
toasted coconut50 g
salt2 tsp
palm sugar1 tbsp

肉果物野菜調味料・スパイス

作り方

Cut the beef into large chunks. Blend shallots, garlic, chilies, galangal, ginger, and turmeric into a smooth paste.
Bruise the lemongrass and tear the lime and turmeric leaves. Toast grated coconut until golden and grind it coarsely.
Combine beef, spice paste, coconut milk, lemongrass, leaves, salt, and palm sugar in a wide pot.
Bring to a boil, then simmer uncovered over medium-low heat, stirring often so the milk does not scorch.
After about 2 hours the liquid will reduce and oil will separate; keep stirring so the meat fries in the coconut oil.
Stir in the toasted coconut and cook until the sauce is dark, dry, and coats the beef, about 45–60 minutes more.
Taste and adjust salt. Rest briefly before serving with steamed rice.