Rendang Sapi ala Mowgli

Ingredients for 2 servings:

• 600 g beef, from the rump, fresh or frozen
• 0.7 liters of Sambal Rendang 2, (see note)
• 2 salad leaves (Asian shop, frozen)
• 4 small kaffir lime leaves (Asian shop, frozen)
• 5 cm cinnamon stick(s)
• 6 cloves
• 1 tsp cardamom powder
• 30 g papaya (pulp)
• 2 small chili peppers, red
• 3 medium-sized garlic cloves, fresh
• 1 tbsp coconut palm sugar
• 1 tbsp rice wine vinegar, black, mild
• 5 tbsp soy sauce, light
• 2 tbsp soy sauce, sweet, dark
• 1 ½ liters of frying oil, fresh
• 1 can coconut water (Asian shop, canned drinks)
• 1 large mango(s), fully ripe
• n. B. noodles, wide
• e.g. carrot(s)
• e.g. asparagus, green
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 4 hours; Total time approx. 16 hours 30 minutes

A spicy beef rendang with green asparagus, mango, and wide noodles. A feast for the senses and especially for the palate.

Cut the beef into bite-sized pieces, removing any tendons, muscle membranes, and fat deposits (trim). Thaw frozen beef and trim 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 chili for the marinade. Leave the seeds on and discard the stem. 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 and make fresh Sambal Rendang 2 the next day. Place the sambal and spices in a 3-liter casserole dish and add 200 g of coconut water. Drain the marinated meat pieces well in a coarse sieve. Heat the frying oil to 200°C and brown the meat pieces in batches for about 12 seconds. Be careful, they may splash! Add the browned pieces to the sambal immediately. Bring the sambal to a boil and simmer with the lid on for 3 hours. Remove the cinnamon stick. Continue simmering uncovered until the sambal thickens and large pockets of fat form on the surface. Stir gently frequently to prevent burning. Take about 150 ml of the sauce and thin it with 50 ml 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, and fruit), garnish as desired, and serve warm. Note: Recipe for Sambal Rendang 2, see URL: http://www.chefkoch.de/rezepte/3615991543743584/Sambal-Rendang-2.html