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Passport & Plate: ITALY 2014

Passport & Plate - Slow Cooked Beef Rendang

1. Roughly chop shallots, garlic, ginger, galangal and chillies. Place in a food processor or blender along with the nutmeg, caraway and coriander.

INDONESIA | Wednesday, 12 March 2014 | Views [301] | View Larger Image

1. Roughly chop shallots, garlic, ginger, galangal and chillies. Place in a food processor or blender along with the nutmeg, caraway and coriander.

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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