Beef Rendang Recipe

   

  Ingredients

• 3 packets Brahim's Rendang Paste
• 1.5 kg beef brisket (gravy beef)
• 2 cups dessicated / grated coconut
• 2 cups hot boiling water
• 6-8 cloves garlic, chopped
• 4 tbsp oil

Method

1. To make kerisik: Fry the grated coconut in a non-stick frying pan (without oil) on low heat. Keep stirring so all the grated coconut are browned evenly. It will take about 10 minutes to turn it into deep golden brown and you can smell the aroma. You are ready to use it for your rendang. (Traditionally, the kerisik is then ground into a paste by using a mortar and pestle but I don't find it to be necessary.)
2. Cut the beef in 5 cm / 2" cubes.
3. Heat oil in a wok, add garlic and fry until slightly browned. Add beef and fry until all sides are browned.
4. Remove beef from wok.
5. Add rendang paste to the wok and cook until the paste is bubbling. Add the kerisik and hot boiling water.
6. Bring to a boil and add the beef and continue cooking until it's boiling.
7. Turn down the heat, cover with lid and let it simmer in low heat for 2 hours. Stir it occasionally.
8. After 2 hours of simmering, the sauce should be thickened and the should be very tender. Now turn back to medium-high heat, lid off and continue to stir-fry it until the sauce is completely thicken and dried.
9. Served with steamed rice, roti or nasi kunyit.

source: everythink-indonesia