BEEF RENDANG

I was introduced to this dish by a Malaysian cook I was working with, Mr. Lim. As soon as I tried it I had to know how it was made. After learning the method, I did some research and found that it is not only a Malaysian dish, but it is common in Indonesia as well. It has a depth of that is unique, from the spices to the coconut milk it is simmered it is fabulous. I do cheat a bit, I substitute tom yum paste or red thai curry paste for the lemon grass, cumin and coriander.

Beef Rendang

• 1 large onion
• 3 cloves of garlic
• A piece of ginger about 1 inch long
• 15 ml tom yum paste ( or red thai curry)
• 1 cinnamon stick
• 2 ml grated nutmeg
• 4 or 5 cloves
• 500 g beef cut in medium dice
• 1 can Coconut milk (enough to cover the beef)
• 30ml brown sugar
• Lime juice to taste (30 ml?)
• Soy sauce
• 175 g toasted shredded coconut

• Place the first 4 items in a food processor and puree until you can see nothing but onion mush
• Over medium heat, put oil in a heavy pot fry the onion mixture until the it is starting to brown very lightly add the cinnamon, cloves and nutmeg
• Add the beef, stir to get the onion off the bottom of the pan.
• Then add the coconut milk brown sugar and lime juice. Add soy sauce to taste (for salt)
• Simmer until most of the liquid is evaporated.( 2 to 3 hours). Add most of the toasted coconut. Stir well. Save a bit of coconut to sprinkle on top.
• It is supposed to be cooked almost dry, but I like to stop cooking while there is still a bit a liquid in the pot. I enjoy the surrounding sauce almost as much as the beef.