Padang Beef Rendang

Ingredients

• •Beef chuck
• •Coconut milk
• •Shallot
• •Garlic
• •Ginger
• •Galangal
• •Turmeric
• •Lemongrass
• •Dried chili
• •Kaffir lime leaves
• •Toasted coconut

Steps

1. 1Grind shallot, garlic, ginger, galangal, turmeric, and soaked dried chili into a smooth, deep red paste using a mortar and pestle or blender.
2. 2Cut beef chuck into large cubes, leaving some fat on for richness.
3. 3Heat the ground spice paste in a heavy pot over medium heat, stirring for about 10 minutes until it turns fragrant and the oil begins to separate at the edges.
4. 4Add bruised lemongrass and torn kaffir lime leaves, stirring them into the paste for a minute.
5. 5Add the beef cubes and stir to coat every piece thoroughly in the fragrant paste.
6. 6Pour in coconut milk to cover the meat, then bring the pot to a gentle simmer.
7. 7Cook the rendang uncovered over low heat for several hours, stirring occasionally to prevent it from catching on the bottom.
8. 8Stir in toasted, ground coconut partway through cooking to help thicken the sauce and deepen its flavor.
9. 9Continue simmering until almost all the liquid has evaporated and the beef turns dark brown and glossy, coated in a thick, almost dry spice paste.