Rendang Recipe

Rendang is a traditional Indonesian dish that originated from the Minangkabau ethnic group of Indonesia. It is made with beef (or occasionally chicken or lamb) that is slowly cooked in coconut milk and a mixture of lemongrass, galangal, garlic, turmeric, ginger, and other spices until the liquid is completely absorbed and the meat is tender. Rendang is known for its rich and complex flavors, with a combination of spicy, savory, and slightly sweet notes.

• Ingredients:

• Preparation:

1. In a blender or food processor, combine the lemongrass, galangal, garlic, turmeric powder, ginger, red chili peppers, and shallots. Blend until it forms a smooth paste.
2. Heat the cooking oil in a large pot over medium heat. Add the spice paste and cook, stirring frequently, until fragrant.
3. Add the beef cubes to the pot and cook, stirring occasionally, until they are browned on all sides.
4. Pour in the coconut milk and add the tamarind paste, kaffir lime leaves, salt, and brown sugar. Stir to combine.
5. Reduce the heat to low and simmer the rendang, uncovered, stirring occasionally, for about 3-4 hours, or until the sauce has thickened and the meat is tender.
6. Serve the rendang hot, with steamed rice.