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What You Need:
(To Serve: 4 to 6)
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2 pounds lean beef chuck, trimmed of excess fat, sliced 1 inch thick and cut into 2½ -by-1-inch pieces
3 cups coarsely chopped onions
2 tablespoons coarsely chopped garlic
2 tablespoons ground coriander
1 teaspoon scraped, finely grated fresh ginger root
1 teaspoon finely chopped fresh hot chili
¼ teaspoon turmeric
2 teaspoons salt
¼ teaspoon white pepper
10 cups fresh coconut milk, made from 8 to 10 cups coarsely chopped coconut and 10 cups hot water
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 375°. In a heavy 6- to 8-quart casserole, combine the beef, onions, garlic, coriander, ginger, chili, turmeric, salt and pepper. Pour in the coconut milk and mix well.
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2. Stirring frequently, bring to a boil over high heat. Place the casserole on the middle shelf of the oven and, stirring it every 30 minutes or so, cook uncovered for about 3 hours, or until the beef is soft enough to be easily pulled apart with a fork and the sauce is thick enough to coat a spoon lightly. At this stage, the beef and its sauce are called kalio and may be served immediately.
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3. To prepare rendang, continue to cook the meat briskly on top of the stove, stirring it gently all the while until most of the liquid in the pan has evaporated. Be careful not to break the pieces of meat apart or shred them.
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4. Before serving kalio or rendang, taste for seasoning and then transfer the entire contents of the casserole to a large heated bowl. Both are traditionally accompanied by hot boiled rice.
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