Beef Rendang, Malyasian Deliciousness!
This beautifully fragrant dish is made with a blended paste using lemon grass, galangal, mild chillies, ginger, kaffir lime leaves, and coconut milk to name but a few of the most wonderfully fragrant herbs and spices, the cubed beef is seared in a roasting hot frying pan until the pieces are well browned, after that, chunky chopped onions and squashed cloves of garlic are quickly fried in all that lovely meaty juiciness, the meat is added back to the pan and the spice paste and coconut milk are added. Some lovely potatoes are peeled and cut and then tossed into the pan, the whole lot is brought to the boil then transferred to an oven dish with a tight fitting lid and popped in a cool oven, Gas Mark 3 - about 130c (without fan) if using an electric oven, and it is left to slowly cook for 21/2 hours.
It is served here with plain white rice, a medley of green vegetables including sugar snap peas, shelled peas, sliced runner beans and calabrese and the whole plate is sprinkled with chopped coriander.
Absolutely delicious!
