My Beef Rendang
This is an Indonesian dish which origines from the island of Sumatra, and this is my version of it.
Rendang Sapi (Beef Rendang)
Ingredients (for 6-8 persons)
1.2 kg beef stew cut in big cube (français: paleron ou jarret)
2-3 tbsp cooking oil
1 tsp coriander seeds
2 lemongrass stalks (crushed)
1 cinnamon sticks
2 cardamom pods (crushed)
1 star anise
6 cm galangal (cut into 5-6 slices)
2-3 kaffir lime leaves
1 tbsp palm / brown sugar
2 tbsp tamarind paste (optional)
2-4 tbsp curry paste (depending on the spiciness you're after)
400 g coconut milk
Heat the pot with the cooking oil in the medium high heat.
Season the meat with salt and peppers and brown them in batches all sides. Put them aside.
Bring down the heat to medium and fry all the aromatic herbes for few minutes (coriander seeds, lemongrass, cinnamon, cardamom, star anise, galangal, kaffir lime leaves, sugar and curry paste), and tamarind paste if you use it.
Scrap the bottom of the pot off (add a splash of coconut milk, esp. if you don't use tamarind paste).
Pour the coconut milk into the pot and bring it to boil.
Add the meat and its juice back to the pot, and bring it back to boil.
Bring down the heat to low and let it cook around 4-5 hours depending on the type of meat cut. Stir it regularly.
Taste it and adjust the seasoning as needed.
In my version, the cooking is done when the meat becomes tender while there is still enough juice (the original recipe, it is cooked until all liquid is absorbed).
This dish is best to enjoy it with warm jasmine white rice.