Beef Rendang



Rendang originated from an Indonesian ethnic group’s 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.

Ingredients

1 pc onion, chopped

3 slices ginger

1 pc red chili pepper (siling labuyo)

1 clove garlic

3 tbsp MAGNOLIA NUTRI-OIL

1/2 kg MONTEREY BEEF SIRLOIN, cleaned and cut into cubes

2 stalks lemon grass, chopped

1 pc coconut, grated and extract 1 cup coconut cream

2 tbsp sour cream

1/2 tsp turmeric powder

2 tbsp MAGNOLIA GOLD BUTTER UNSALTED

iodized fine salt, pepper and sugar to taste

TOPPING:

2 tbsp MAGNOLIA GOLD BUTTER UNSALTED

2 tbsp grated coconut

Procedure
  1. Combine onion, ginger, red chili, garlic and pound into a paste. Heat oil in a pan, add paste and saute.
  2. Add beef and stir-fry until it turns brown. Add lemon grass and half of coconut cream. Let simmer until sauce is reduced. Add sour cream and turmeric. Let simmer and reduce for a few more minutes.
  3. Add butter and remaining coconut cream. Season with salt, pepper and sugar. Bring to a boil. Once boiling, reduce heat to simmer and cook until beef is tender and sauce is thick.


TOPPING:

In a separate pan, melt butter and toast coconut for about 5 minutes. Sprinkle on top of beef rendang.



Makes 3 to 4 servings.

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