Beef Rendang

Ingredients

• 1.2kg beef chuck, cubed
• 400ml thick coconut milk
• 400ml thin coconut milk
• 6 shallots
• 4 cloves garlic
• 4 red chilies
• 3cm galangal
• 3cm ginger
• 2 lemongrass stalks, bruised
• 4 kaffir lime leaves
• 2 turmeric leaves (optional)
• 2 tbsp toasted grated coconut (kerisik)

Instructions

1. 1Blend shallots, garlic, chilies, galangal, and ginger into a fine paste.
2. 2Fry the spice paste in a heavy pot until fragrant and oil begins to separate.
3. 3Add lemongrass, lime leaves, and beef, stirring to coat the meat in the spices.
4. 4Pour in the thin coconut milk and simmer uncovered over low heat for about 1 hour.
5. 5Add the thick coconut milk and continue simmering, stirring occasionally to prevent sticking.
6. 6Stir in the toasted coconut and continue cooking on low heat for 1-2 more hours until the liquid reduces to a thick, dark paste clinging to the meat.
7. 7Cook until the oil separates and the meat is deeply tender and near-dry.
8. 8Serve with steamed rice or ketupat.

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