How To Make Beef Rendang

Rendang is probably the most well known Padang dish, and surprisingly easy to make at home, since most of the time you just need to let it simmer away on a stove. The key to a successful rendang is not to skimp on the herbs and spices, and be prepared for a long stewing process resulting in a flavorful and tender melt in your mouth pieces of beef. In short, good stuff which I guarantee a bite of this will have you nodding in agreement with all the people who have voted this to be the world’s most delicious food.

Ingredients:

• 500 gr. Rump steak.
• 2 Onions.
• 4 Garlic cloves.
• 3 Fresh red chillies.
• 2½ cm Ginger root
• 1 teaspoon Turmeric.
• 1 tablespoon Paprika.
• 1 stalk Lemon grass.
• 3 Kaffir Lime leaves.
• 600 ml Coconut milk.
• 75 ml water.

Preparation:

Put the Onions, Garlic, Chillies, Ginger, Paprika, Turmeric and Water in a food processor and make into a smooth paste.

Dice the meat and mix with half the paste. Set aside.

Put the other half of the paste into a heavy sauce pan and add the coconut milk, chopped lemon grass and lime leaves. Boil without the lid for about 30 min. until mixture is reduced to half. Add the meat mixture and return to boil. Reduce heat and simmer uncovered, stirring regulary, for a further hour till the steak is tender. Serve with boiled rice.