Negeri Sembilan Beef Rendang

Ingredients

• •Beef chuck
• •Coconut milk
• •Lemongrass
• •Galangal
• •Turmeric leaf
• •Dried chilies
• •Kerisik
• •Shallots

Steps

1. 1Blend shallots, garlic, ginger, galangal, and soaked dried chilies into a smooth, fragrant spice paste using a mortar and pestle or a food processor.
2. 2Fry the spice paste in oil over medium heat, stirring frequently, until it darkens slightly and the raw edge of the aromatics fades into a rich, toasty fragrance.
3. 3Add bruised lemongrass stalks and torn turmeric leaves, then stir in large chunks of beef chuck, coating the meat thoroughly in the fried paste.
4. 4Pour in thick coconut milk and bring the mixture to a gentle simmer, stirring occasionally to keep the coconut milk from splitting or catching on the bottom of the pot.
5. 5Let the beef cook uncovered over low heat for a long stretch of time, allowing the liquid to reduce slowly as the meat becomes increasingly tender.
6. 6Stir in kerisik, toasted and pounded coconut paste, partway through cooking, since it thickens the sauce and adds a deep, nutty richness characteristic of Negeri Sembilan-style rendang.
7. 7Continue cooking, stirring more frequently as the sauce thickens, until the liquid has reduced almost completely and clings darkly to the meat rather than pooling as a sauce.
8. 8The rendang is ready when the beef is deeply tender and the color has turned a rich brown, with the oil separating slightly at the edges of the pot.