Beef Rendang

Rendang daging · Rendang daging

Ingredients14

• beef chuck1 kg
• coconut milk800 ml
• shallots200 g
• garlic6 cloves
• fresh red chilies8
• galangal40 g
• ginger30 g
• turmeric root20 g
• lemongrass3 stalks
• kaffir lime leaves6
• turmeric leaves2
• toasted coconut50 g
• salt2 tsp
• palm sugar1 tbsp

Method

1. Cut the beef into large chunks. Blend shallots, garlic, chilies, galangal, ginger, and turmeric into a smooth paste.
2. Bruise the lemongrass and tear the lime and turmeric leaves. Toast grated coconut until golden and grind it coarsely.
3. Combine beef, spice paste, coconut milk, lemongrass, leaves, salt, and palm sugar in a wide pot.
4. Bring to a boil, then simmer uncovered over medium-low heat, stirring often so the milk does not scorch.
5. After about 2 hours the liquid will reduce and oil will separate; keep stirring so the meat fries in the coconut oil.
6. Stir in the toasted coconut and cook until the sauce is dark, dry, and coats the beef, about 45–60 minutes more.
7. Taste and adjust salt. Rest briefly before serving with steamed rice.