Gastronomixs

Beef bavette rendang

Creation by Schilo van Coevorden, Taiko by Schilo - Conservatorium Hotel, Amsterdam, the Netherlands.

Beef bavette rendang

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Ingredients

5

kg

bavette (flap meat)

15

g

ground cumin

15

g

coriander

15

 

roasted candlenuts

6

cm

fresh galangal

6

cm

fresh ginger

15

cloves

garlic

6

 

onions, coarsely chopped

1

tbsp

trassi (shrimp paste)

10

 

lomboks (Spanish peppers)

3

stalks

lemon grass

1

tbsp

palm sugar (gula jawa)

5

cans

coconut milk

6

 

fresh Indonesian bay leaves

10

leaves of

kaffir lime

Preparation method

  • Cut the meat into cubes.
  • To make the bumbu, roast the cumin and coriander in a frying pan.
  • Put in a blender together with the candlenuts, galangal, ginger, garlic, onions, shrimp paste, and Spanish peppers and grind into a fine paste.
  • Gently fry the bumbu mixture in a wok to release all the flavours.
  • Add the meat and mix in carefully.
  • Crush the lemongrass with a chef's knife.
  • Now add the coconut milk, palm sugar, lemongrass, fresh bay leaves, and kaffir lime leaves.
  • Bring to the boil and leave to gently simmer on a low heat for a couple of hours until done.
  • Stir regularly.

Serving suggestions

  • Serve with white rice or lontong.
  • Serve as a component in a dish, e.g. with mackerel or halibut.

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