Recipe of Beef Rendang

Ingredients

• 2 lbs (900g) beef chuck, cut into chunks
• 2 cans (14 oz each) coconut milk
• 3 lemongrass stalks, bruised
• 5 kaffir lime leaves
• 2 turmeric leaves (optional)
• 2 Tbsp tamarind paste
• 2 Tbsp oil
• Salt, to taste
• Spice Paste:
• 5 shallots, peeled
• 5 garlic cloves
• 5 dried red chilies, soaked
• 2-inch (5 cm) ginger
• 2-inch (5 cm) galangal
• 1 tsp cumin seeds
• 1 tsp coriander seeds

Directions

1. 1

   Blend the spice paste ingredients until smooth.

2. 2

   Heat oil in a large pot over medium heat. Add the spice paste and sauté until fragrant, about 5 minutes.

3. 3

   Add beef chunks and sear until browned on all sides.

4. 4

   Pour in one can of coconut milk, lemongrass, kaffir lime leaves, turmeric leaves (if available), and tamarind paste. Stir well.

5. 5

   Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally. Add more coconut milk if it gets too dry.

6. 6

   After 2 hours, continue simmering uncovered until the sauce thickens and the beef is tender, about 1 more hour.

7. 7

   Season with salt to taste and remove lemongrass and lime leaves.

8. 8

   Serve hot with steamed rice. Enjoy your homemade Beef Rendang!

9. 9

   Note: Beef Rendang is best when it's allowed to cool and reheat, allowing the flavors to meld even further.