A little more than you think

Ingredients for 6 servings:

• 1.2 kg beef from the rump, fresh or frozen
• 1 ½ liters Sambal Rendang 2, see my recipes
• 2 tbsp coriander seeds
• 4 salami leaves, frozen
• 6 small kaffir lime leaves, frozen
• 2 small cinnamon sticks, approx. 6 cm
• 1 star anise
• 6 cloves
• 1 tsp cardamom powder
• 30 g papaya
• 20 g coconut palm sugar
• 2 tbsp rice wine vinegar, black, mild
• 8 tbsp light soy sauce
• 2 tbsp soy sauce, dark
• 1 small red chili pepper(s)
• 1 small chili pepper(s), green
• 3 m.-sized garlic cloves, fresh
• 1 ½ liters of frying oil, fresh
• 1 can coconut water
• n. B. almond sticks
• e.g. cashew nuts, roasted
• e.g. celery leaves, fresh or frozen
• n. B. flowers and leaves
• n. B. Pepper, red, cut into rings

Instructions

Working time approx. 20 minutes; Rest time approx. 18 hours; Cooking/baking time approx. 4 hours; Total time approx. 22 hours 20 minutes

A spicy beef rendang. A feast for the senses and especially for the palate, perfect for festive occasions.

Cut the beef into bite-sized pieces, removing any tendons, muscle coverings, and excess fat. Thaw and prepare frozen papaya as well. Cut a slice from a fully ripe papaya, remove the seeds, peel the slice, and cut into 2 cm wide pieces. Wash and roughly chop the chilies for the marinade. Leave the seeds in, discarding the stems. Peel and press the garlic cloves. Place all the marinade ingredients in a small blender and blend at full speed for 1 minute until smooth. Combine the meat and marinade and let marinate overnight at room temperature, stirring occasionally. Thaw frozen Sambal Rendang 2 in the refrigerator overnight, or make fresh Sambal Rendang 2 the next day. Roast the coriander seeds in a small pan without oil until fragrant. Remove from heat, let cool, and grind to a powder. Place the mixture in a 4-liter casserole dish along with the remaining spices and the sambal and add 200g of water. Drain the marinated meat pieces thoroughly in a coarse sieve. Heat the frying oil to 200°C and brown the meat in batches for about 15 seconds. Be careful of splashing! Immediately add the browned meat pieces to the sambal. Bring the sambal to a boil and simmer with the lid on for 3 hours. Remove the cinnamon stick and star anise. Continue simmering uncovered until the sambal thickens. Stir gently frequently to prevent burning. Take about 150ml of the sauce and thin it with 100ml of coconut water. Serve this as a sauce for the side dishes (white rice or tagliatelle) in a separate bowl. Divide the rendang among the serving plates, arrange the side dishes (rice, noodles, vegetables), garnish as desired, and serve warm. Note: Recipe for Sambal Rendang 2, see URL: http://www.chefkoch.de/rezepte/3615991543743584/Sambal-Rendang-2.html