Beef Rendang

Ingredients

• •2 pounds beef chuck, cut into 1-inch cubes
• •1 can (14 oz) coconut milk
• •2 stalks lemongrass, trimmed and bruised
• •3 kaffir lime leaves, torn
• •6-8 dried red chilies, soaked in warm water
• •1 onion, chopped
• •4 cloves garlic, minced
• •2 inches fresh ginger, grated
• •2 tsp ground turmeric
• •1 tbsp ground coriander
• •1 tsp ground cumin
• •1 tsp cinnamon
• •1 tbsp brown sugar
• •Salt to taste
• •2 tbsp vegetable oil
• •Fresh cilantro, for garnish (optional)

Instructions

1. 1

   In a blender, combine the soaked red chilies, onion, garlic, ginger, turmeric, coriander, cumin, cinnamon, and a little coconut milk. Blend until smooth to create a spice paste.

2. 2

   Heat vegetable oil in a large pot over medium heat. Add the spice paste and sauté for 5-7 minutes until fragrant.

3. 3

   Increase heat to medium-high and add beef cubes to the pot. Brown the beef on all sides, about 5 minutes.

4. 4

   Pour in the coconut milk, add lemongrass, kaffir lime leaves, and brown sugar. Stir well to combine.

5. 5

   Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1 hour, stirring occasionally.

6. 6

   After 1 hour, uncover and season with salt to taste. Continue to simmer uncovered until the sauce is thickened and the beef is tender, about 30 more minutes.

7. 7

   Once the sauce has reached your desired thickness, remove from heat. Discard the lemongrass and lime leaves before serving.

8. 8

   Serve the beef rendang hot, garnished with fresh cilantro if desired. Enjoy with steamed rice!