Beef Rendang

This dish is cooked in South East Asia on occasions to Celebrate. It is also regarded as the national dish of Indonesia.
What am I celebrating?
Today I am Celebrating Life!

A long list of Spices.... and along cookig time... a labour of Love and well worth it!

Ingredients:

1 kg diced Beef
100g Dessicated Coconut (or fresh grated)
3 Shallots
1 inch Ginger
1 inch Galangal
a few pieces of fresh Turmeric Root
2 Lemongrass Stalks
12 Garlic Cloves
7 long red Chillies
7 dried long red Kashmiri Chillies
7 Kafir Lime Leaves
1 Star Anise
1 Cinnamon Stick
1 Cassia Bark Stick
2 Black Cardamon
a grating of Nutmeg
1tbs Palm Sugar
1tbs Sea Salt
1 tin of Coconut Milk
 

Start by toasting the grated/dessicated coconut in a dry pan, stirring constantly until golden brown.
Tip it into a mini foodprocessor straight away and add the dried chillies and blend into a slightly coarse powder.
Add this to the pan you are going to cook the Randang in.

In the same food processor, blend the roughly chopped Shallots, Garlic, Ginger, Turmeric and the fresh Chillies with a little water to a paste/puree.
Add this to the pot together with the bashed up Lemongrass, torn Lime Leaves, Cardamon Pods, Cinnamon and Cassia Bark.
Grate in the Nutmeg and pour in the Coconut Milk.


Add the Beef and Season with Salt and Palm Sugar. Bring to a simmer and cover with a lid, leaving a small gap tp allow the Rendang to reduce.
Stir occasionally at the beginning and more frequently later on.
It takes about 2 1/2 to 3 hours of slow and low cooking.
Serve with Sticky Rice and be amazed.