Soulfood: Rendang – Braised Beef Curry

For the spice paste, peel and finely chop ginger, shallots, garlic and galangal. Rinse chili and chop finely with the seeds. Chop nuts and palm sugar. Prepare everything with coriander, peppercorns and V2 tsp salt in a hand mixer or mortar to a paste.

For the curry, remove the outer leaves from the lemongrass. Cut the stalks diagonally in half. Peel the galangal and cut into thin slices. Rub the goulash dry.

Stir through spice paste and oil and sauté in a large saucepan over low heat for 1-2 min until it starts to become fragrant and light brown. Fold in goulash, lemongrass and galangal. Add 400 ml water. Bring to a boil. Simmer uncovered at low temperature for about 40 min until water is reduced to half.

Add coconut milk, bring to a boil and simmer at low heat for about 1 hour until meat is tender and sauce has a thick creamy consistency. Stir occasionally. Season well with salt and freshly ground pepper. Remove the lemongrass. Serve with fried onions and jasmine rice.

My tip Rendang is often part of an Indonesian rice table, which (in addition to long-grain rice) consists of a myriad of meat, fish and vegetable dishes. However, it is also served solo. The curry is easy to prepare in advance, as it keeps for a few days in the refrigerator and is just as suitable for freezing.

Kemiri nuts … are cream-colored and are often used to bind and flavor v

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