Beef Long-Cooked in Coconut Milk with Spices


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By Sri Owen

Published 1994

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Rendang probably developed out of the need to preserve the meat from a newly killed buffalo for as long as possible in a tropical climate with no refrigerators. The meat was cut into chunky cubes and was then boiled in large pots, not in water, but in spiced coconut milk, which slowly penetrated the meat and incidentally gave it a delicious flavour. It also tenderizes the meat, though I must say that real old buffalo rendang remains very chewy even after 3 hours on the stove. A good cut of