Beef Rendang 🇮🇩

WELCOME TO STEWS FROM AROUND THE WORLD 🌍

this is part 31 and today we’re taking a trip to Indonesia, where we will be making some Beef Rendang 🇺🇸

if you want me to make a stew from your country, let me know below and see you in part 32 :)

vote below for where you want me to go for part 32 👀🌍 Recipe serves (4-6)

Paste (Rempah)

5 dried red chiles
3 shallots
4 cloves garlic
Thumb of ginger
Thumb of galangal
1/2 Thumb of ginger
1 stalk lemongrass

Stew

1 tbsp vegetable oil
1kg beef short ribs
400ml coconut milk
200ml coconut cream
2 black cardamon pods
1 star anise
3 bay leaves
1 cinnamon stick
3 stalks lemongrass bashed
5-7 kefir lime leaves

Kerisik

1 cup grated coconut
1/2 tbsp palm sugar
1 tbsp tamarind paste

(1)
Make the paste by combing everything up in a blender/food processor and pulse until smooth. Then add the paste to a large hot stewing pot. Cook on a medium heat for 10 minutes until the paste has reduced.
(2)
Add the cubed beef, mix well and cook for a further 5 minutes. Then add the coconut milk and mix well. Add the kefir lime leaves, cinnamon stick, star anise, black cardamon pods and bay leaf. Cover and cook for 1 hour and a half.

(3)
Toast your grated coconut in a pan on a low heat until they become a golden brown. Do not burn them here, otherwise they become bitter. Then once golden, add to a mortar and grind until you reach a smooth brown paste.

Step (4)
Remove the lid after 1 hour and 30, add the palm sugar, tamarind paste and Kerisik. Taste and adjust salt levels, then cook uncovered for the remaining 1 hour and a half until the stew has reduced right down, as seen in video! Serve with white rice and enjoy;)