Recipe: Daging rendang - Beef rendang

Beef rendang has a unique flavour and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice. Beef rendang is one of the most popular dishes in Indonesia.

Ingredients for beef rendang

• ¼ pound / 100 g shallots
• 2 cloves garlic
• 10 dried red chile peppers
• 3¼ slices fresh ginger root
• 3¼ lemon grass, chopped
• 1¼ teaspoons coriander seeds
• 1¼ teaspoons fennel seeds
• 1¼ teaspoons cumin seeds
• whole nutmeg
• vegetable oil
• 13 ounces / 400 g beef stew meat, cut into 1 inch cubes
• 1 tablespoon white sugar
• 1-1/3 cups shredded coconut
• 3¼ whole cloves
• 2/3 cinnamon stick
• 1 cup and 2 tablespoons coconut milk
• ½ cup and 1 tablespoon water
• salt to taste

Directions to make beef rendang

1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
2. Using a blender or a food processor, liquidize the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
3. Grind the coriander, fennel, cumin and nutmeg.
4. Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
5. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

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