Beef Rendang with Tapioca Flour Thickener

Ingredients

• about 910 g Beef chuck
• 2 cans Coconut milk
• 2 stalks Lemongrass
• 5.08 cm Galangal
• 5.08 cm Ginger
• 6 cloves Garlic
• 8 whole Shallots
• 4-6 whole Chili peppers
• 2 tsp Turmeric powder
• 2 tsp Coriander powder
• 1 tsp Cumin powder
• 2 tbsp Tapioca flour
• 1 tsp Salt
• 1 tsp Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 910 g Beef chuck into 2.54 cm cubes. Peel and roughly chop the 2 stalks Lemongrass, 5.08 cm Galangal, 5.08 cm Ginger, 6 cloves Garlic, and 8 whole Shallots. Remove the stems from the 4-6 whole Chili peppers.
2. 2Combine the chopped lemongrass, galangal, ginger, garlic, shallots, and chili peppers in a blender or food processor. Add the 2 tsp Turmeric powder, 2 tsp Coriander powder, and 1 tsp Cumin powder. Blend until you have a smooth paste.
3. 3Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 190°C / 190°C). Add the spice paste and cook, stirring constantly, until fragrant, about 2-3 minutes. The paste should smell aromatic.
4. 4Add the about 910 g Beef chuck cubes to the pot. Sear the beef on all sides until browned, about 5-7 minutes. This step helps develop flavor.
5. 5Pour in the 2 cans Coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot tightly.
6. 6Simmer the beef for 2 hours, or until the beef is very tender. Stir occasionally to prevent sticking. The sauce will naturally thicken during this time.
7. 7In a small bowl, whisk together the 2 tbsp Tapioca flour with 2 tablespoons of water until smooth, creating a slurry. Stir this slurry into the simmering rendang. Continue to cook, stirring, for another 5 minutes, or until the sauce has thickened to your desired consistency.
8. 8Stir in the 1 tsp Salt and 1 tsp Sugar. Taste and adjust seasoning if needed.
9. 9Serve the Beef Rendang hot. It pairs well with cauliflower rice or plain rice.

Substitutions

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