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Northern Territory Cattlemen's Association

Indonesian Beef Rendang

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Ingredients

1 ½ pound boneless beef (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds)
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.
1 tablespoon sugar/palm sugar or to taste
Salt to taste

Spice Paste:
5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)

Method
  1. Chop the spice paste ingredients and then blend it in a food processor or mortar & pestle until fine.
  2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
  3. Add the beef and the pounded lemongrass and stir for 1 minute.
  4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
  5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
  6. Lower the heat to low, cover the lid, and simmer for 1 – 2 hours or until the meat is really tender and the gravy has dried up.
  7. Add salt to taste. If not sweet enough, add more sugar to taste.

 

 

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