Rendang Daging Sapi (Beef Rendang)

Ingredients

• 2 lb Beef Chuck, cut into 1-inch cubes
• 4 cups Coconut Milk
• 2 stalks Lemongrass, bruised
• 2 inch Galangal, bruised
• 5 leaves Kaffir Lime Leaves
• 3 Bay Leaves
• 10 Red Chilies
• 6 Shallots
• 4 cloves Garlic
• 1 inch Ginger
• 1 inch Turmeric
• 5 Candlenuts
• 1 tsp Coriander Powder
• 1/2 tsp Cumin Powder
• 1 tsp Salt
• 1 tsp Sugar
• 2 tbsp Vegetable Oil

Instructions

1. 1Combine the 10 Red Chilies, 6 Shallots, 4 cloves Garlic, 1 inch Ginger, 1 inch Turmeric, and 5 Candlenuts in a food processor. Process until you have a fine paste. This is your spice paste.
2. 2Heat the 2 tbsp of Vegetable Oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C).
3. 3Add the prepared spice paste to the hot oil. Cook, stirring constantly, for about 5 minutes until the paste is very fragrant and slightly darkened. Be careful not to burn it.
4. 4Add the 2 lb Beef Chuck cubes to the pot. Cook, stirring occasionally, until the beef is browned on all sides. This should take about 5-7 minutes.
5. 5Pour in the 4 cups of Coconut Milk. Add the 2 stalks Lemongrass (bruised), 2 inch Galangal (bruised), 5 Kaffir Lime Leaves, 3 Bay Leaves, 1 tsp Coriander Powder, 1/2 tsp Cumin Powder, 1 tsp Salt, and 1 tsp Sugar. Stir everything together.
6. 6Bring the mixture to a boil over medium-high heat (400°F / 200°C). Once boiling, immediately reduce the heat to low (250°F / 120°C) to maintain a gentle simmer. Cover the pot loosely.
7. 7Simmer for 1.5 to 2 hours, stirring every 20-30 minutes to prevent the beef from sticking to the bottom of the pot. Continue cooking until the beef is very tender and the sauce has thickened considerably, becoming dark and caramelized. The oil from the coconut milk may separate slightly.
8. 8Remove the lemongrass stalks, galangal pieces, kaffir lime leaves, and bay leaves before serving. Serve the Rendang Daging Sapi hot, ideally with steamed rice.

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