Gluten-Free Rendang (Beef Stew)

Instructions

1. 1Cut the about 910 g of Beef Chuck into about 5 cm cubes. Prepare the aromatics by peeling and roughly chopping the about 5 cm Galangal, about 5 cm Ginger, 6 cloves Garlic, and 8 Shallots. Trim the tough ends off the 2 stalks of Lemongrass and cut them into about 5 cm pieces. Remove stems from the 3 Chili Peppers.
2. 2Combine the chopped lemongrass, galangal, ginger, garlic, shallots, chili peppers, 1 tsp Turmeric, 1 tsp Coriander, and 1/2 tsp Cumin in a blender or food processor. Blend until a smooth paste forms.
3. 3Place a large heavy-bottomed pot or Dutch oven over medium-high heat (175°C). Add the spice paste and cook, stirring constantly, for 3-5 minutes until it becomes very fragrant.
4. 4Add the about 910 g of Beef Chuck to the pot. Sear the beef on all sides until browned, about 5-7 minutes.
5. 5Pour in the 2 cans of Coconut Milk and add the 1 tsp Salt. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
6. 6Reduce the heat to low, cover the pot, and let the stew simmer for 3 hours, or until the beef is very tender and easily pulls apart with a fork.
7. 7In a small bowl, whisk together the 1 tbsp Tapioca Starch with 2 tablespoons of water until smooth, creating a slurry. Stir this slurry into the simmering stew.
8. 8Continue to simmer the stew uncovered for another 15 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
9. 9Serve the Rendang hot, ideally with steamed rice.

Substitutions

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