Indonesian Beef Rendang Recipe - Happy Healthy Cooking

Rendang

(For 10 servings)

Tools: 3 Qt Sauce Pan or MP5

Ingredient:

500 gr	beef knuckle or deep, cut into 10
5 leaves	lime leaves
3 sticks	lemongrass
2 pcs	candied acid
2 leaves	turmeric leaves
1 tsp	salt
150 ml	thick coconut milk, from 1 grain of grated coconut

Seasoning, puree:

60 gr	big red chili
40 gr	curly red chili
50 gr	red onion
25 gr	white onion
25 gr	galangal
5 gr	turmeric
2 pcs	clove
1/4 pcs	nutmeg, grated
1/2 tsp	black pepper

How to make:

1. Mix well the meat and spices. Put in a 3 Qt Sauce Pan. Add the rest of the ingredients except coconut milk. Cook until the vapor valve clicks. Continue cooking for 30 minutes.

2. If cooking with the MP5, set the temperature to 150º C. After the clicking sound, lower the temperature to 85º C.

3. Cook until cooked and the liquid is reduced (ankle 1 hour 30 minutes, hash in 45 minutes.)

4. 15 minutes before cooking, pour in coconut milk and stir. Cook until the time is up. Lift, serve.

Tip: During the final cooking process, if the meat is tender but still has a lot of liquid, continue cooking, slightly opening the lid of the pot to let the liquid reduce.

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