Beef rendang

Rendang sapi

INGREDIENTS:
600 g beef meat
3-4 tablespoons sunflower oil
400 g coconut milk
200 ml water
2 tablespoons coconut flour
5 lime leaves (kaffir lime)
3 star anise pods
1 bay leaf
black pepper
salt

For the spicy mixture:
5 shallots
3-4 garlic cloves
3 cm ginger
3 cm galangal
a sprig of lemongrass
½ teaspoon ground cloves
½ teaspoon ground cardamom
½ teaspoon nutmeg
2 teaspoons Tamarind paste
2 teaspoons hot paprika or 2-3 chili peppers
½ teaspoon cinnamon
4 macadamia nuts or 10-12 cashew nuts
3 teaspoons sugar
1 teaspoon salt
3 tablespoons sunflower oil

For sprinkling:
green onion or chives

PREPARATION:
Rinse the meat and dry it with kitchen paper. Cut it into pieces and season it with salt and black pepper.

Spicy mixture
Cut the onion, garlic, lemongrass, ginger and galangal. Mix all the ingredients and blend them.

Put the spicy mix, sunflower oil, anise, lime leaves and the bay leaf in a deep pan and cook for about 5 minutes while continuously stirring and add the meat and the coconut flour. Add the coconut milk and the water and once it starts boiling again lower the heat and cook for 1-1 ½ hour while stirring from time to time. Cook until the sauce thickens. If needed add some more salt. Serve onto boiled rice. Sprinkle with green onion or chives or sesame.

Rendang sapi

Rendang sapi

Rendang sapi