Beef Rendang

Ingredients

• 2 lbs beef chuck, cubed
• 4 cups coconut milk
• 6 shallots
• 4 cloves garlic
• 4 red chilies
• 2-inch piece galangal
• 2-inch piece ginger
• 3 stalks lemongrass, bruised
• 4 kaffir lime leaves
• 2 tbsp tamarind paste
• 1 tbsp palm sugar
• 1/2 cup toasted grated coconut (kerisik)
• Salt, to taste

Instructions

1. 1Blend shallots, garlic, chilies, galangal, and ginger into a smooth paste.
2. 2Fry the spice paste in a dry pot until fragrant and darkened slightly.
3. 3Add beef and stir to coat evenly in the paste.
4. 4Pour in coconut milk and add lemongrass and kaffir lime leaves, then bring to a simmer.
5. 5Simmer uncovered over low heat, stirring occasionally, for 2 1/2 to 3 hours as the sauce reduces and darkens.
6. 6Stir in tamarind paste, palm sugar, and toasted coconut in the final 30 minutes.
7. 7Continue cooking until the sauce clings thickly to the beef and turns deep brown, almost dry.
8. 8Season with salt and serve with steamed rice.

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