Sweet and sour beef rendang with green spaetzle

Ingredients for 2 servings:

• 500 g lean beef goulash
• 6 tbsp palm oil, premium quality
• 100 ml creamy coconut milk (Santan 25%)
• 200 g onion(s)
• 5 garlic cloves, fresh
• 4 m.-large tomato(s), fully ripe
• 2 tbsp tomato paste
• 1 m.-large tomato peppers, red
• 4 Pepper, red, long, mild
• 2 small chili peppers, green
• 20 g ginger, fresh or frozen
• 10 g galangal, fresh or frozen
• 500 ml coconut water
• 2 fresh lemons
• 16 g beef broth powder
• 2 kaffir lime leaves, fresh or frozen
• 6 cm cinnamon stick(s)
• 4 cloves
• 3 tbsp sweet and sour hot sauce Thai style No. 3 (see my recipes in the database)
• 2 tbsp oyster sauce (saus tiram)
• 100 g wheat flour type 1050
• 30 g pak choi, only the green part
• 40 g water
• 1 tsp chicken broth powder
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) black pepper, from the mill
• 1 egg(s), size M
• 2 liters of salt water
• 2 tbsp butter, unsalted
• e.g. Parmesan, grated
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours

An exotic “goulash” that goes perfectly with green spaetzle.

Cut the beef into bite-sized pieces. Boil in plenty of water for 10 minutes. Strain the meat, rinse, and pat dry. Discard the cooking water. Wash the sauce ingredients, peel if necessary, and cut into small pieces. Peel the ginger and galangal, cut them crosswise into thin slices, and chop them. Roast the onions and garlic in a medium-sized pan with 2 tablespoons of the palm oil until light brown. Add the ginger and galangal and fry for 1 minute. Deglaze with 400g of coconut water and simmer with the lid on for 10 minutes. Then remove from the heat and let cool slightly. Meanwhile, deseed the peppers, tomatoes, and chilies. Reserve 3 extra thin strips of tomato pepper, deseed the rest, and cut into small pieces. Squeeze the lemons, using only the juice. Blend together with the pan mixture and the sauce at full speed for 60 seconds until smooth. Add 4 tablespoons of palm oil to a 3-liter Dutch oven, heat, and brown the beef pieces all over. Deglaze with the mixture from the blender, rinse the blender with the remaining coconut water, and pour the rinse water into the Dutch oven. Add the spices and bring the rendang to a simmer. Cover and simmer for 3 hours, stirring occasionally. Meanwhile, prepare the batter for the spaetzle. Wash the bok choy leaves, shake dry, and chop them. Place them in a small blender with the remaining ingredients and blend on high for 1 minute. Mix the mixture with the flour to make the spaetzle batter. Let the batter rest at room temperature for 1 hour. Mix the coconut milk into the simmering rendang and simmer for another 30 minutes (uncover if the sauce is still very runny). Cut the reserved bell pepper strips crosswise into small cubes and add them to the rendang 10 minutes before the end of cooking. Remove the cinnamon stick from the rendang and season with salt. Bring the salted water to a boil and use a spaetzle grater to transfer the spaetzle to the boiling water. Let the spaetzle float to the top for about 1 minute, then strain through a coarse sieve. Briefly fry in a pan with butter. Divide among serving plates, add the rendang, garnish, and serve warm.