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Beef Rendang


Indonesian Beef Rendang

4 lbs. Lean stewing beef (cut into an inch)
3 medium Onions chopped
2 tsp. Garlic, minced
2 tsp. Ginger, (removed skin) finely chopped
8 fresh Galangal, chopped (fresh or bottled)
2 tsp. Red chilies seeded
2 cups Fresh or can Coconut milk
1 tbsp. Coarse salt
2 tsp. Ground turmeric
11/2 tsp. Chili powder
4 tsp. Ground coriander
2 tsp. Ground cumin
1 tsp. Ground ginger
2 stalks Fresh lemon grass (bruised)
1 cup Tamarind liquid
3 tsp. Brown sugar
4 tbsp. Cooking oil or butter


In a large deep sauce pan, in medium heat put the oil and sauté the garlic, onions, ginger and chilies for 5 minutes. 

Put them in a blender with 1/2 cup water, cover and blend until smooth.

Put the meat in the sauce pan and add the rest of the ingredients apart from tamarind and sugar.

Mix well and bring to boil and don't cover.

Reduce to low heat and pour the tamarind liquid, simmer uncovered until the sauce is thick, stirring every 15 minutes.

Then cook for 2/12 hours stirring from time to time until oil is separating from the sauce.

Add the sugar and stir evenly.

Serve warm.

Serve 8-10 people.



Simple tips:

This is very desirable with steamed rice and sambals.



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Last modified: May 26, 2003