Spice paste for slightly spicy stewed beef

Add yourself (3 to 4 persons): 500 g - beef, 300 g rice, 2 tbsp wok oil

Preparation: Cook the rice according to the instructions on the packaging. Cut the meat into thin strips. Heat 2 tbsp wok oil in a frying pan and brown the beef strips at a high temperature. Add the boemboe and 300 ml water. Bring to the boil while stirring and put the lid on the pan. Let the mixture simmer for 2 hours at the lowest possible temperature. Check occasionally to make sure the sauce does not thicken too much. If necessary, remove the lid from the pan for the last 10 minutes so that the sauce can thicken until the desired thickness is reached. Serve with the rice and a vegetable dish.

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Ingredients: Water, herbs and spices (garlic, lemongrass, ginger, turmeric, white pepper, black pepper, coriander 0.2%, lime leaf, loas, fennel seed), onion, sugar, baster sugar (sugar, sugar syrup, ammonia caramel), rapeseed oil, modified corn starch, salt, yeast extract, vinegar, baked onion (onion, palm oil, wheat flour, salt), maltodextrin, acetic acid, citric acid, guar gum, xanthan gum, citrus fiber, potassium sorbate, sodium benzoate, rice wine, aroma, burnded sugar.

Jumbo Boemboe Rendang - 95g