Rendang Daging Sapi (Beef Rendang - Dairy-Free)

Ingredients

• 2 lbs Beef Chuck
• 4 cups Coconut Milk
• 3 stalks Lemongrass
• 6 leaves Kaffir Lime Leaves
• 3 inches Galangal
• 2 leaves Turmeric Leaves
• 2 tablespoons Coriander Seeds
• 1 teaspoon Cumin Seeds
• 1 teaspoon Black Peppercorns
• 10 large Red Chili Peppers
• 8 cloves Garlic
• 10 medium Shallots
• 3 inches Ginger
• 6 pieces Candlenuts
• 2 teaspoons Salt

Instructions

1. 1Cut the 2 lbs Beef Chuck into 1-inch cubes.
2. 2In a dry skillet over medium heat (350°F / 175°C), toast the 2 tablespoons Coriander Seeds, 1 teaspoon Cumin Seeds, and 1 teaspoon Black Peppercorns for 2-3 minutes, or until they smell fragrant. Immediately transfer them to a spice grinder and grind into a fine powder.
3. 3Prepare the spice paste: In a food processor, combine the 10 large Red Chili Peppers (stems removed), 8 cloves Garlic, 10 medium Shallots, 3 inches Ginger (peeled and roughly chopped), and 6 pieces Candlenuts. Process until a very fine paste forms, scraping down the sides as needed.
4. 4In a large, heavy-bottomed pot, combine the 4 cups Coconut Milk, 3 stalks Lemongrass (bruised and tied into a knot), 6 leaves Kaffir Lime Leaves, 3 inches Galangal (sliced), and 2 leaves Turmeric Leaves (torn). Add the ground spices from step 2 and the spice paste from step 3. Stir everything together well.
5. 5Bring the mixture in the large pot to a gentle simmer over medium heat (around 300°F / 150°C). Cook for 10 minutes, stirring occasionally, until the aromas are released.
6. 6Add the 2 lbs Beef Chuck cubes to the pot. Stir well to ensure all the beef is coated in the spiced coconut milk mixture.
7. 7Reduce the heat to low (around 200°F / 95°C) and simmer the pot uncovered for 3 to 4 hours. Stir every 30 minutes to prevent the bottom from sticking and burning. Continue cooking until the beef is fork-tender and the sauce has thickened into a dark, rich paste that coats the beef.
8. 8Season the Rendang with 2 teaspoons Salt. Stir well and serve hot with rice.

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