Beef Rendang

Cuisines

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Recipe

Ingredients

500 grams	beef (chuck or brisket), cut into cubes
2 tablespoons	vegetable oil
400 ml	coconut milk
1	lemongrass stalk, bruised
3	kaffir lime leaves
2	turmeric leaves, torn
1 teaspoon	tamarind paste
1 tablespoon	palm sugar
—	salt to taste
5	shallots
3	cloves of garlic
5	red chilies
1 inch	ginger
1 inch	galangal
1 teaspoon	ground coriander
1 teaspoon	ground cumin

Instructions

1. 1 Blend shallots, garlic, red chilies, ginger, galangal, ground coriander, and ground cumin into a smooth paste.
2. 2 Heat vegetable oil in a large pot over medium heat.
3. 3 Add the spice paste and sauté until fragrant, about 5 minutes.
4. 4 Add the beef cubes and cook until browned on all sides.
5. 5 Pour in the coconut milk and add the lemongrass, kaffir lime leaves, turmeric leaves, tamarind paste, and palm sugar.
6. 6 Stir well and bring to a gentle simmer.
7. 7 Reduce the heat to low and cook uncovered, stirring occasionally, until the beef is tender and the sauce has thickened, about 2 hours.
8. 8 Season with salt to taste.
9. 9 Continue to cook until the oil separates from the curry and the beef is dark brown, stirring frequently to prevent sticking.
10. 10 Serve hot with steamed rice.