Beef Rendang

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Recipe

Ingredients

	500 grams	Beef , chuck or brisket, cut into cubes
	2 tablespoons	Vegetable oil
	400 ml	Coconut Milk , thick
	1	Lemongrass , bruised
	3	Kaffir Lime Leaf
	2	Turmeric Leaf , torn
	1 teaspoon	Tamarind paste
	1 tablespoon	Palm sugar
	—	Salt , to taste
	5	Shallot , finely sliced
	3	Garlic , cloves
	5	Red Chili , dried
	1 inch	Ginger , finely chopped
	1 inch	Galangal , grated
	1 teaspoon	Coriander , ground
	1 teaspoon	Cumin , ground

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.