beff rendang ( Rendang daging sapi )

beff Rendang Originated Form Padang Sumatra Indonesia

ingredients:
1 kg beef  , cut according to taste
2 pieces of lemongrass, white part only, smashed
1 sheet turmeric leaf (if applicable)
1 tammarind (if any)
5 kaffir lime leaves
2 liters of coconut milk
salt to taste

Subtle Seasonings:
250 grams of red pepper, seeded
10 red onion
5 cloves of garlic
25 grams of fresh ginger, peeled
25 gr ginger, peeled

How to Make:

Chop the seasoning  all the ingredients and then blend until tender.
If you need to add about 50 ml of coconut milk to ease the process
Mix the meat with the spice paste, put it in a skillet large size (minimum capacity of 4 liters).
Pour the coconut milk, add the lemongrass, tamarind kandis, kaffir lime leaves and turmeric leaves.
Cook over low heat between medium and large until the coconut milk to a boil. (Approx 0.5 hours)
Reduce the heat to medium position, and cook for 1.5 hours until the oil out. Stir occasionally.
Incipi, add salt to taste.
(Note: At this point you can already eat dishes with thick gravy, Kalio name).
Reduce the flame again, cook stirring constantly until coconut milk dries and the oil absorbed by the meat. (Approx 0.5 hours)
Serve hot with rice, boiled cassava leaves and sambal lado Mudo.
Additional Notes:

* If you like rendang that blackish, add toasted coconut shavings that have been finely ground and out of the oil.
If ** I prefer not too dry, it can be eaten hot rice while mencocol same dressing;-)