Rendang (Beef Rendang)

Ingredients

• about 910 g Beef chuck, cubed
• 4 cups Coconut milk
• 2 stalks Lemongrass, bruised
• 5.08 cm Galangal, bruised
• 4 leaves Lime leaves
• 1 piece Cinnamon stick
• 2 pieces Star anise
• 2 tablespoons Ground coriander
• 1 teaspoon Turmeric powder
• 6 pieces Chili peppers, red
• 8 pieces Shallots
• 4 cloves Garlic
• 5.08 cm Ginger
• 2 teaspoons Salt
• 1 teaspoon Sugar

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

Instructions

1. 1Place 6 red chili peppers, 8 shallots, 4 cloves garlic, and a 5.08 cm piece of ginger into a food processor or blender. Process until you have a smooth paste.
2. 2In a large, heavy-bottomed pot or Dutch oven, combine the about 910 g of cubed beef chuck, 4 cups of coconut milk, the prepared spice paste, 2 bruised stalks of lemongrass, 5.08 cm of bruised galangal, 4 lime leaves, 1 cinnamon stick, 2 star anise, 2 tablespoons of ground coriander, 1 teaspoon of turmeric powder, 2 teaspoons of salt, and 1 teaspoon of sugar.
3. 3Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 3 hours, stirring occasionally to prevent sticking. The beef is done when it is very tender and the sauce has thickened and darkened to a rich brown color.
4. 4After 3 hours, remove the lid and continue to cook on low heat, stirring more frequently, for another 30 to 60 minutes, or until the sauce has reduced to a thick, oily consistency and coats the beef. The beef should be dark brown and very tender.
5. 5Remove the pot from the heat. Discard the lemongrass stalks, galangal pieces, lime leaves, cinnamon stick, and star anise before serving.
6. 6Serve the Rendang hot.

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