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Beef Rendang Dendeng
Ingredients
- 500 gm beef - cut into chunks (cut across the grain)
- 3/4 c. oil
- 3 stalk lemon grass - bruised
- 2 1/2 x cm galingale ('lengkuas') bruised Grnd ingredients
- 20 gm dry chillies (soaked) or possibly 4 tbsp grnd chilli paste
- 20 gm shallots
- 1/2 Tbsp. belacan granules
- 1 c. beef stock
- 1 Tbsp. vinegar or possibly 1 tbsp lime juice
- 4 Tbsp. sugar
- 1/2 Tbsp. salt
- 1 x few drops thick black soy sauce - for colour
Directions
- Method:COOK beef chunks in 2 c. water for 20 min. Remove the chunks and cut into thick slices across the grain.
- Heat oil and stir-fry the beef slices. Dish out and drain well.
- Reheat wok with 3 tbsp oil and fry galingale and lemon grass. Add in grnd ingredients and fry for a few min till fragrant and oil separates. Put in cooked meat and beef stock and mix well. Bring to a boil then lower heat and simmer for 20 min till beef is tender and gravy is thick. Add in seasoning.
- Serve with white rice or possibly bread or possibly roti jala.
- Footnote: If gravy is thick and meat is still not properly cooked, add in sufficient water to simmer till beef is really soft and tender.
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