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Rendang Padang (Indonesian Beef Rendang)

by chef@home (follow)
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Rendang Padang is an Indonesian coconut beef stew. There are various versions of Beef Rendang, the Malaysian version has more gravy, while the original padang version is dry. This recipe makes the Padang Style Beef Rendang.

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Makes: 4 servings

750g chuck beef, diced
400ml coconut cream
1 stick lemongrass, bruised
6 kaffir lime leaves
salt, to taste

For the Rendang Paste
20 shallots
10 cloves garlic
2cm piece ginger
2cm piece galangal
10 red chillies
1 teaspoon white pepper powder

In a food processor, process all the ingredients for the rendang paste.

Heat 2 tablespoons of vegetable oil in a large frying pan.
Add in the rendang paste, lemongrass and kaffir lime leaves.
Fry until fragrant.

Pour in the coconut cream and mix well.

Bring to the boil.

Add in the diced beef.

Cover and turn to low heat. Simmer for 30 minutes or until the beef is tender.

Uncover and turn to high heat.
Continue cooking until the gravy has reduced and thickens.

Serve with steamed jasmine rice or coconut rice.

I like this Recipe - 5
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