Beef Rendang Kuta Beach

Ingredients for 4 servings:

• 1 kg beef, from the shoulder
• 2 garlic cloves
• 2 tbsp oyster sauce
• 2 tbsp Worcestershire sauce
• 12 tbsp coconut oil
• 3 m.-large tomato(s), fully ripe
• 6 macadamia nuts (kacang kemiri)
• 6 small onions, red
• 4 medium-sized garlic cloves
• 4 small green chili peppers (Cabe Rawit Hijau)
• 1 small red chili pepper (Cabe Rawit Merah)
• 4 stalks of lemongrass
• 20 g galangal
• 10 g turmeric root
• 1 coconut, of which 30 g grated
• 20 g ginger
• 400 ml coconut milk, creamy
• 1 tbsp palm sugar
• 3 lemons, fully ripe
• 2 tbsp tamarind syrup
• 2 tbsp Soy sauce, light (Kecap Asin Muda)
• 6 leaves (salam leaves, Indonesian bay leaves), (Daun Salam), in the Asian shop in the freezer or at Amazon
• 6 kaffir lime leaves, available in the Asian shop in the freezer or on Amazon
• 1 m.-sized cinnamon stick(s)
• 10 g beef broth, instant
• 2 tbsp coconut milk for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Recipe from Bali, Indonesia, Rendang Sapi Kering Kuta Beach

It is recommended to use kitchen gloves when working with the chilies and turmeric. Wash the gloves thoroughly with soap and sprinkle some powder inside the gloves. Cut the beef into approximately 5 cm cubes. Press the garlic cloves and mix with the oyster sauce and Worcestershire sauce to make a marinade. Marinate the meat for at least 30 minutes. Halve the tomatoes, then remove the green stems. Split the tomato halves twice more lengthwise and cut crosswise into 8 mm pieces. Quarter the macadamia nuts. Peel and quarter the onions and garlic. Remove the stems from the chilies and cut into 8 mm pieces. Remove the brown leaves and the tough root core from the lemongrass. Cut the lemongrass into very fine slices, always removing any leaves that are too green. Use only the white and light green parts. Peel the ginger, turmeric, and galangal and cut into small cubes. Squeeze the lemons, using only the juice. Mix the lemon juice with the tamarind syrup and the light soy sauce. Coarsely grate the flesh of one coconut. Heat a medium-sized pan. Add four tablespoons of coconut oil. Swirl the pan, and when the oil is hot enough (bubbles will form at the bottom of the pan), add the shredded coconut and toast until light brown. Add the chopped ingredients, from macadamia nuts to ginger, and toast until the onions begin to brown. Add the chopped tomatoes and toast for another 2 minutes. Deglaze the toasted ingredients with the coconut milk. Simmer for five minutes. Remove from the heat and let cool slightly. Then transfer to the blender. Set the blender to the lowest speed and blend for 30 seconds. Add the mixture of lemon juice, tamarind syrup, light soy sauce, and the beef broth and blend for another minute on the highest speed. Brown the meat in batches with the remaining coconut oil until the pieces begin to brown. Place the meat pieces in a 3-liter saucepan. Add the salami leaves, kaffir lime leaves, and the cinnamon stick. Pour over the coconut milk mixture from the blender. Simmer with the lid on for two and a half hours, stirring frequently to prevent burning. If the sauce thickens too much, thin it with coconut milk. In the end, the sauce should no longer be runny, but rather creamy. Remove the cinnamon stick and season with a little grated palm sugar and chili powder. Garnish with coconut milk and serve warm. Serve with rice, mixed vegetables, broccoli or green beans, and a mixed leaf salad. The picture shows a kangkung salad. Kangkung is an aquatic plant that is vaguely similar to spinach and is only available in a few well-stocked Asian stores because it has a short shelf life.