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Passport & Plate: ITALY 2014

Passport & Plate - Slow Cooked Beef Rendang

Beef Rendang approximately half done. Most of the coconut cream has evaporated off and spice paste is starting to concentrate and thicken.

INDONESIA | Wednesday, 12 March 2014 | Views [234] | View Larger Image

Beef Rendang approximately half done. Most of the coconut cream has evaporated off and spice paste is starting to concentrate and thicken.

Cut gravy beef into thin (approx 1cm) slices.

3 of 5

Add meat and spice paste to boiling coconut milk. Add in the remaining beef stock, turmeric leaves, lime leaves, bay leaves and lemon grass. The look of the Rendang will change drastically over the cooking period.

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