Kumar’s Beef Rendang
500 g Beef brisket, cut into cubes
300 ml water
20 g Beef bouillon (concentrate)
100 g Kumar’s Rendang paste
Half a mild pepper
Dry-fry the meat in a frying pan over high heat.
Add the water, beef bouillon and Rendang Paste and simmer covered for approx.2 hours over low heat, until the meat in tender.
The beef Rendang is finished once the oil has separated and the sauce is reduced.
Roast and peel the pepper, then slice into narrow strips
Lightly sear the baby-leaf lettuce
Serve: Lay the Beef Rendang on a bed op baby-leaf lettuce and garnish with the pepper strips