Rendang Daging Sapi (Beef Rendang)

Ingredients

• about 910 g Beef Chuck
• 2 cans Coconut Milk
• 10 Shallots
• 6 cloves Garlic
• 5.08 cm Ginger
• 5.08 cm Galangal
• 5.08 cm Turmeric
• 10 Red Chilies
• 2 stalks Lemongrass
• 5 Kaffir Lime Leaves
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Black Peppercorns
• 2 Star Anise
• 1 Cinnamon Stick
• 2 tsp Salt
• 1 tsp Sugar
• 1 Potato

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

Instructions

1. 1Cut the about 910 g Beef Chuck into 5.08 cm cubes. Peel the 10 Shallots, 6 cloves Garlic, 5.08 cm Ginger, 5.08 cm Galangal, and 5.08 cm Turmeric. Remove the stems from the 10 Red Chilies. Trim the tough bottom ends from the 2 stalks Lemongrass.
2. 2Combine the peeled 10 Shallots, 6 cloves Garlic, 5.08 cm Ginger, 5.08 cm Galangal, 5.08 cm Turmeric, and 10 Red Chilies in a food processor. Process until you have a smooth paste. Bruise the 2 stalks Lemongrass by hitting them with the back of a knife, then tie them into a knot.
3. 3In a large, heavy-bottomed pot or Dutch oven, combine the spice paste from step 2, the 2 cans Coconut Milk, the bruised 2 stalks Lemongrass, the 5 Kaffir Lime Leaves, the 2 tsp Coriander Powder, the 2 tsp Cumin Powder, the 1 tsp Black Peppercorns, the 2 Star Anise, the 1 Cinnamon Stick, the 2 tsp Salt, and the 1 tsp Sugar. Stir everything together well.
4. 4Add the about 910 g Beef Chuck cubes to the pot and stir to ensure each piece is coated with the spice mixture. Bring the mixture to a boil over medium-high heat (approximately 204.4°C / 200°C).
5. 5Once boiling, immediately reduce the heat to low (approximately 93.33°C / 95°C). Cover the pot and let it simmer for 3 to 4 hours. Stir occasionally, about every 30 minutes, to prevent the beef and spices from sticking to the bottom of the pot. The beef should become very tender, and the sauce will start to thicken.
6. 6After 3 to 4 hours of simmering, remove the lid from the pot. Continue to cook the beef uncovered over medium-low heat (approximately 121.1°C / 120°C) for the final hour. Stir frequently, about every 10-15 minutes, to prevent sticking. This will further reduce the sauce and allow the beef to caramelize.
7. 7Peel and cut the 1 Potato into 2.54 cm cubes. Add the potato cubes to the pot during the last 30 minutes of the uncovered cooking time. Stir them in and continue cooking until the potatoes are tender and have absorbed some of the sauce.

Substitutions

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