BEEF RENDANG with LEMON MYRTLE *
Slow cooked beef in a sticky sweet and sour classic Rendang sauce spiked with lemon myrtle leaves and pepperberry, topped with green beans, sweet potato, coconut and chilli sambal
Ingredients
Diced beef, Sweet potato, Brown onion, Carrots, Ginger, Stock, Coconut cream, Beans, Cocount oil, Tamarind, Dessicated coconut, Pandan leaf, Lime juice, Bush pepper, Turmeric (Powder), Cumin, Fennel, Lemon myrtle leaves, Chilli flakes, Coriander, Cloves, Cinnamon sticks, Dry spice, Sweet soy, Brown sugar, Salt, Green beans, Sambal oelek, Coconut beans, Lemon myrtle.
Preparation and storage notes
Gently slide the defrosted rendang into a pan and turn on a low flame and gently heat adding a dash of water if needed .Heat with a lid on for 8 min. Try not to stir to maintain coconut chili garnish.