Beef Rendang

| July 8, 2019 | 0 Comments


1 kg beef goulash/braising meat

2-3 tbsp Rendang paste by KUMAR

3 lemongrass sticks

4 Kaffir lime leaves

1 clove

400ml coconut milk

2 tsp tamarinde paste (without seeds)

200ml warm water

1-2 tbsp dark soy sauce

1 tsp palm sugar

3 bird eyes chili





1.First sauté the meat in batches in a cocotte or Dutch oven and add salt


2. Remove the meat and add the Rendang paste and cook for 2-3min


3.  Return the meat and combine


4. Add the coconut milk, lemongrass roughly chopped, kaffir lime leaves, clove, dark soy sauce, bird eyes chili and tamarind paste dissolved in warm water.  Cook for 2-3min on high heat


5. Now put the cocotte without lid in a pre-heated oven for 3-4h by 140C or 284F.


6. Shortly before serving add 1 tsp palm sugar to the cocotte.  Serve with rice.  ENJOY



Category: Berlin Kitchen

About the Author ()

Leave a Reply