Rendang by Sidney Schutte

Name: Rendang by Sidney Schutte
Ingredients: 45 g Brown sugar; 5 units.items Lemongrass; 1 bottle of red wine; 40 g ginger, finely chopped; 2.5 g Curry powder; 30 g garlic, chopped; 2.5 g Paprika powder; 65 g peanut butter; 0.5 red chili, finely chopped; 200 g red onion, finely chopped; 35 g Sambal badjak; 20 g Sherry vinegar; 1.25 kg short ribs (klapstuk); 60 g Soy sauce; 115 g tomato ketchup; 10 g Salt

Recipe by Sidney Schutte, executive chef of Spectrum at Waldorf Astoria Amsterdam**.

Ingredients

45gBrown sugar

5units.itemsLemongrass

1bottle of red wine

40gginger, finely chopped

2.5gCurry powder

30ggarlic, chopped

2.5gPaprika powder

65gpeanut butter

0.5red chili, finely chopped

200gred onion, finely chopped

35gSambal badjak

20gSherry vinegar

1.25kgshort ribs (klapstuk)

60gSoy sauce

115gtomato ketchup

10gSalt

Preparation

Cut the meat into 3 cm cubes and sear them in the Dutch Oven in sunflower oil until the meat is golden brown. Add the onion and garlic and sauté as well.
Add the red wine and all ingredients except the peanut butter and vinegar. Bring the stew to a boil and simmer for about 4 hours.
Reduce the sauce to the desired consistency. Add the peanut butter and vinegar.
Remove the lemongrass before serving.

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