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Rendang Daging (Indonesian Dry Beef Curry)<

Rendang Daging (Indonesian Dry Beef Curry)

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Background Info:
I first ate this over thirty years ago (1979) in a Indonesian Restaurant in Tsim Sha Tsui, Kowloon, HK. I was an Inspector in the Royal Hong Kong Police.
Its taken years to get it right, and this is the recipe I now use.
Rendang originates from Indonesia and Malaysia, and there are wet and dry varieties. The latter arose as a way of preserving meat prior to refrigeration.
No. of Servings:
3 - 4
Preparation time:
Cooking time:
Cooking Instructions:

First, blend all the paste ingredients. Heat some coconut or peanut oil in a frying pan. On a low heat, gently fry the paste for about 10-20min until it's lightly brown and the shallots are caramelised. Place in the pan, slice the lemongrass and bruise them a little. Into the cooker, along with the kaffir lime leaves, star anise and cinnamon stick. Add 200ml of water in 20ml parts. Each time you add 20ml, stir until the paste is almost dry. This process should take 45min or so. Transfer to the warmed slow cooker.

Once all the water is absorbed and it's quite sticky, add the beef and cook gently until brown. When the dish starts to dry, pour in the coconut milk bit by bit. Add the sugar. Simmer, while still adding the coconut milk, over 45min, on a low heat. If you run out, pour in the odd 10ml of water to stop it becoming dry. You're aiming for a dark brown rich curry, reduced to a rich thickness.

To serve, remove the anise, lemongrass and cinnamon stick from the Rendang. Season with salt and taste, although you may need very little. Serve with sticky rice, or even a cucumber salad with a squeeze of lime. If you can get fresh banana leaves place one on each plate and serve the rice and Rendang, decorated with chopped red chilli and coriander leaves.
500g stewing beef
1 tin coconut milk, 400ml
200ml water
2 lemongrass stalks, sliced lengthways
1 cinnamon stick
1 star anise
6 kaffir lime leaves
1 tsp salt
1 tsp palm sugar or caster sugar
120g coconut flakes, toasted

The paste
3 shallots, peeled and chopped
5 garlic cloves, skin removed, chopped
6 red bird's eye chillies
4 tbsp ginger, skin removed, finely chopped
1 tsp ground turmeric
Banana leaves.
Recommended Wine:
Red : Cabernet Sauvignon