Beef Rendang

Rendang originated from an Indonesian ethnic groups dish, and is now commonly served across the country. Traditionally Rendang was made from beef slowly cooked in coconut milk and spices. But this Filipino rendition of Rendang proves to be a tasty meal even if it was made in less time.


A simple recipe made easy for you, for your family and friends. Grab your apron and make one now!


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Ingredients:

4 T Chopped Onions
1 T Chopped Ginger
1 pc Chopped Garlic
3 T Magnolia Nutri Oil Vegetable Oil
1/2 Kilo Monterey Beef Sirloin, sliced into 1/2 inch cubes
1 1/2 C Coconut milk
4 stalks Lemon Grass
2 T Sour Cream1 1/2 tsp Turmeric
1/4 Magnolia Gold Butter

1 1/2 tsp Salt and Pepper to taste

Procedure:

Combine onions, ginger, chili pepper, and garlic into a mortar and pestle. Pound into a smooth paste. Heat oil a pot. Sauté prepared paste until aromatic. Stir in the beef. When brown, add coconut milk and lemon grass. Cook over moderate heat until beef is tender. Stir in the sour cream, turmeric, salt and pepper to taste. Continue to cook until sauce thickens. Stir in the butter and remove from heat.