Easy rendang

Sundays are for slow cooking. Today was our last day of a 3 week holiday and I wanted to make something extra yummy even though I was too lazy to make my own rendang mix. So, a little bit of store bought rendang paste and a little bit of me and here it is. If you have an awesome recipe for rendang paste, please let me know! Ingredients: • 1 kg beef (for stews and slow cooking) • 2 packs of rendang spice mix paste (try to get the good stuff from an asian supermarket) • 2 big onions • 5 cloves of garlic • 5 cm of ginger, thinly sliced • 4 Thai chilli peppers • 4 lemon leaves • 600 ml broth • pepper and salt • 2 tsp ketoembar (coriander) • 2 teaspoons laos • 4 tbsp dried coconut grate • 2 tbsp flower • 1. Get a nice, heavy pot/pan. Fry in some oil the garlic, onion, ginger, chilli (whole) and lemon leaves, until the edges get golden brown (make sure the garlic doesn't burn).

2. Throw in the meat, with the black pepper, ketoembar and laos. When the outside of the meat is cooked and starts to get brown, add the coconut and flower. Bake this for a few minutes before you add the rendang paste. Don't be afraid if it starts to stick to your pan. This will be fixed as soon as you throw in the broth and it will actually give your rendang some extra flavour. The amount of broth can vary, but make sure the meat it just covered.

3. Now, bring to a boil. As soon as it's boiling, lower the heat and let simmer for a few hours while stiring once in a while to prevent everything from sticking to the bottom and burning. I always try to let it simmer for at least 3 hours, but it can also depend on the meat you use. The meat is done when it's almost falling apart and the sauce is getting thicker. If the sauce get's too thick, add some broth. Better add more later than end up with a sauce that is way too runny. Perfect with pickled vegetables and some rice or maybe even with flatbread.