Rendang beef

Description

Vintage dish Rendang (Malaysian mentioned in sources as much as c 1550) became a symbol of Indonesian cuisine. And if you look, Rendang -the creation of ethnic Minangkabau. They serve it at ceremonies special guests! Very popular now not only in Indonesia but also in Malaysia and Singapore, etc. and It is clear the taste of the Rendang is incredibly rich and full-bodied. Because the meat is cooked in coconut milk with spices until the liquid is boiled, and the meat itself is not maximally saturated taste of the spices and become tender-peninim. Try to cook it in our kitchen.

Ingredients

Beef

500 g
Peppers red hot chilli

5 piece
Onion

2 piece
Garlic

3 tooth
Ginger
Lime

1 piece
Coconut milk

200 ml
Brown sugar

2 tsp
Lemon grass
Salt
Vegetable oil

2 Tbsp
Tomato

1 piece
Greens

Cooking

Prepare these products.

A stalk of lemon grass ( aka - lemongrass) chop. A recipe requires galangal root, but since I had, I replaced it with lime zest.

Cut onion finely, crush the garlic.

Fold in blender chili peppers without seeds (remember, for a Russian one penis enough for the eyes), onion, garlic, ginger root minced, lime zest and lemon grass.

Add a little coconut milk to make it easier to grind and punch everything until smooth.

Beef cut into slices, each slice into strips and the strips in turn to cut as small as possible. To do this, the beef should be slightly frozen.

In a wok heat the oil, put the contents of blender, lightly fry (2-3 min)

Put in a pan the meat and the remaining coconut milk. Simmer on low heat until until it thickens and softening of the meat, stirring occasionally (about 50 min).

If the meat has not yet become soft, and the sauce started to dry, add a little hot water.

At the end add the sugar and salt to taste.

Serve the Rendang need on the lettuce hot, preferably with boiled rice, flavored with saffron. Decorate with greens and slices of tomato.

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