morsels45

morsels45 said

Rendang

Beef cooked down until the sauce is a coating. Deeply serious.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make rendang

One way to do it. The same ones the app hands you once you have decided.

Dry beef curry

180 minutes · serves 4 · Worth the wait

What you need

  • 800g beef shin, cubed
  • 400ml coconut milk
  • 6 shallots
  • 4 garlic cloves
  • Thumb of ginger and galangal
  • 3 red chillies
  • 1 lemongrass stalk, bruised
  • 3 kaffir lime leaves
  • 1 tsp turmeric

What you do

  1. 1Blend the shallots, garlic, ginger, galangal, chillies and turmeric to a paste.
  2. 2Fry the paste in oil until it darkens and stops smelling raw, about 8 minutes.
  3. 3Add the beef, coconut milk, lemongrass and lime leaves. Bring up, then drop to the barest simmer.
  4. 4Leave it two to three hours, uncovered, stirring now and then. The liquid goes from soup to sauce to a coating.
  5. 5It is done when the oil separates and the beef is dark. Do not stop early — that is a curry, not a rendang.