Rendang Daging Sapi (Beef Rendang)

Ingredients

• 2 pounds Beef chuck (cubed)
• 4 cups Coconut milk
• 1/2 cup Grated Coconut (toasted)
• 10 cloves Shallots
• 6 cloves Garlic
• 6 small Red Chili Peppers
• 2 inches Ginger
• 2 inches Galangal
• 1 inch Turmeric
• 3 stalks Lemongrass (bruised)
• 5 leaves Kaffir Lime Leaves
• 2 teaspoons Coriander Powder
• 1 teaspoon Cumin Powder
• 1/2 teaspoon Nutmeg Powder
• 2 teaspoons Salt
• 1 teaspoon Sugar

Instructions

1. 1In a food processor or blender, combine the 10 cloves of shallots, 6 cloves of garlic, 6 small red chili peppers, 2 inches of ginger, 2 inches of galangal, and 1 inch of turmeric. Process until you have a smooth paste.
2. 2Place a large heavy-bottomed pot or Dutch oven on the stove over medium-high heat (375°F / 190°C). Add the beef spice paste and cook, stirring constantly, for 3 to 5 minutes until fragrant.
3. 3Add the 2 pounds of cubed beef chuck to the pot and cook, stirring, for 5 to 7 minutes until the beef is browned on all sides.
4. 4Pour in the 4 cups of coconut milk. Add the 3 bruised stalks of lemongrass, 5 kaffir lime leaves, 2 teaspoons of coriander powder, 1 teaspoon of cumin powder, 1/2 teaspoon of nutmeg powder, 2 teaspoons of salt, 1 teaspoon of sugar, and 1/2 cup of toasted grated coconut. Stir everything together well.
5. 5Bring the mixture to a boil over medium-high heat (375°F / 190°C), then immediately reduce the heat to low (250°F / 120°C). Cover the pot and let it simmer gently for 3 to 4 hours. Stir occasionally to prevent the bottom from sticking.
6. 6Continue to cook, uncovered, stirring more frequently as the sauce thickens. The rendang is ready when the sauce has reduced to a thick, oily coating that clings to the beef, and the beef is very tender. This may take an additional 30 to 60 minutes.
7. 7Remove and discard the bruised lemongrass stalks and kaffir lime leaves before serving. Serve the beef rendang hot with rice.

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