Dairy-Free & Egg-Free Rendang (Beef Stew)

Ingredients

• about 910 g Beef Chuck
• 2 cans Coconut Milk
• 8 small Shallots
• 6 cloves Garlic
• 5.08 cm Ginger
• 5.08 cm Galangal
• 5.08 cm Turmeric
• 3 stalks Lemongrass
• 4 small Chili Peppers
• 2 teaspoons Coriander
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 1 teaspoon Sugar

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

Instructions

1. 1Cut the about 910 g of Beef Chuck into 2.54 cm cubes. Place the 8 small Shallots, 6 cloves Garlic, 5.08 cm Ginger, 5.08 cm Galangal, 5.08 cm Turmeric, 4 small Chili Peppers, 2 teaspoons Coriander, and 1 teaspoon Cumin into a food processor or blender. Process until a fine paste forms.
2. 2In a large heavy-bottomed pot, combine the about 910 g of Beef Chuck cubes, the spice paste, 3 stalks Lemongrass (bruised or cut into 5.08 cm pieces), 2 cans Coconut Milk, 1 teaspoon Salt, and 1 teaspoon Sugar.
3. 3Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for at least 2 hours, or until the beef is very tender and the sauce has thickened considerably. The ideal internal temperature for the beef will be above 91°C for tenderness.
4. 4Stir the contents of the pot occasionally, about every 20-30 minutes, to prevent the beef and sauce from sticking to the bottom. Continue simmering until the sauce is thick and rich, and the beef is fork-tender.
5. 5Remove the 3 stalks Lemongrass pieces before serving. Serve the Dairy-Free & Egg-Free Rendang hot, ideally with steamed rice.

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