RENDANG BEEF SOUS VIDE (KETO)

This recipe is a compilation of various recipes found on the internet.

Ingredients:
700 g stewing beef (dutch: riblappen)
1 TSP salt (to season the meat)
2 TBSP coconut oil to sear the beef
dash of vinegar (to soften the meat connective tissue)
400 ml coconut milk
1-2 lemongrass (sereh), bruised with wooden stick (rolling pin)
3 Indonesian bay leaf (salaam or laurierblad if you can't find it)
3 Kaffir lime leaf (djeroek poeroet)

Ingredients for the bumbu:
1-3 TBSP sambal oelek or 1-2 fresh red chile pepper(s)
2-4 cloves chopped garlic
100-200 g chopped onion
1-2 TBSP fresh chopped ginger
1 TBSP fresh galangal (laos) or 2 TSP powder
2 TSP ground cumin (djinten)
2 TSP ground coriander (ketoembar)
1-2 TSP trassi
1/8-1/4 TSP ground cloves, be careful
1/4-1/2 ground curcuma (koenjit, dutch: geelwortel)
1/2 TSP mustard seed
20-30 g crushed candle nuts (kemire noten). If eaten raw candle nuts are a little toxic.

Proces all the ingredients for the bumbu in a foodprocessor or, even better although more time consuming, a mortar. This makes the Indonesian equivalent of what is called curry paste in India and in Thai cooking.

Season the beef with salt. Sear in hot coconut oil to brown a little,for only a few minutes. Take the beef out the pan and put it aside. Add the bumbu ingredients and simmer over low heat also a few minutes.

Add coconut milk, lemongrass, bruised with wooden rolling pin, bay leaves and lime leaves.
Cut the raw meat in pieces of 2,5-3 cm. Add to the sauce.

Put sauce and meat into a bag, add vinegar. Make vacuum and cook for 24 hours @ 74 ºC.

When finished strain sauce.