MINANGKABAU ETHNIC GROUP OF INDONESIA SOUPS ON AT THE SOUP KITDCHEN ENJOY DAN:

BEEF RENEANG (INDONESIA STEW) by CHEF DAN:


serves 40



SPICE MIX:

14 slices ginger

12 garlic cloves

6 jalapeños

5 tablespoons coriander, whole

4 tablespoons cumin, whole



BEEF RENDANG:



1- cup grapeseed oil

12 pounds beef shank, 1” cubes

1 gallon coconut milk

4 quarts beef stock

6 onions, sliced 1/8- inch with the grain

1/4- cup tamarind

2 tablespoons brown sugar

2 tablespoons lemon N herb seasoning



2 pounds Asian noodles







DIRECTIONS:

1.spice mix; combine all the ingredients in a blender.

2.Puree until smooth.

3.Add a little water if mixture becomes to dry.

4.In a large stock pot, add oil over medium-high heat, brown the meat and onions.

5.Add stock, spice mix and the rest of the ingredients, except the coconut milk and noodles.

6.Cover and bring to a simmer. Cook 2 – 3 hours or until meat tender.

7.Add coconut milk and noodles and simmer for about 15 minutes.



ENJOY DAN: hallelujah