Beef Stew

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Rendang beef stew is a Indonesian court in coconut milk and spices, very complicated. I make it easier and easier. In fact, this recipe is below recipe for my mother. So my rendang (I'm sure) from different rendang Padang (a city in western Sumatra in Indonesia, where the Minangkabau community which is the original recipe). Rendang and other dishes especially Ketupat Hari Raya (Iedul Fitri Celebration Day) are used. However, if youjust enjoy hot cooked rice, it would be nice.

Ingredients

1 kg beef, cut 10-15, in the same direction with its fibers

3 purut Jeruk leaves 1 lemon grass, soil

2 salam leaves

500 ml thick coconut milk coconut 4

2 leaves of turmeric (my mother, but I did not)

5 ml of oil (I substituted olive oil)

Ground spices:

10 peppers, or as needed (basedYou want hot or not)

4 cloves of garlic

7 shallots

Tsp turmeric

2 pieces of galangal root (2 cm each)

2 pieces of ginger (2 cm each)

1 tablespoon salt, or if deemed necessary

1 teaspoon White tea, or you feel necessary

1 tablespoon palm sugar, or if deemed necessary

Instructions:

Grind all the spices above the ground spices with mortar and stoneProcessor

Adjust the heat to medium. Fry spices, oil, lemon grass, leaves Salam add purut Jeruk leaves, turmeric leaves, and if you use it. Fry until they feel.

Then add the meat, fry until brown red meat.

Adjust the flame.

Add coconut milk, mix well. Boil about 1 hour or until meat is soft enough, or left in a dark brown.

RememberStir occasionally if the dried meat, now that remains difficult to chew (use fork to make sure), you can just add boiling water in one and the same process again.

Ready to serve.

Store in refrigerator if you want to be on the field is no longer valid for a week or more. If you need to serve a meal to warm up.

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