Beef Rendang

• 2 lbs beef chuck/stewing beef, cut into 1.5 inch cubes
• 2 cans (13.5oz each) coconut milk
• 5 shallots, peeled
• 4 cloves garlic
• 1 inch piece galangal or ginger
• 2 stalks lemongrass, bruised
• 4 dried red chilies, rehydrated
• 2 tbsp toasted coconut (kerisik)
• 3 kaffir lime leaves
• 2 whole star anise
• 1 cinnamon stick

Instructions

1. 1

   Prepare the spice paste: In a food processor, blend the shallots, garlic, ginger, galangal, turmeric, and fresh chilies until you get a smooth paste.

2. 2

   Heat a small amount of oil in a wok or large heavy pot over medium heat. Fry the spice paste, cinnamon stick, cloves, and star anise until fragrant, about 3-5 minutes.

3. 3

   Add the beef cubes and lemongrass stalks. Stir-fry for 2-3 minutes until the beef is coated in spices and slightly seared.

4. 4

   Pour in the coconut milk and add the kaffir lime leaves and tamarind juice/paste. Bring to a gentle boil.

5. 5

   Reduce the heat to low. Simmer uncovered, stirring occasionally to prevent burning, for about 2–2.5 hours. The liquid will slowly evaporate, and the oil will separate from the coconut milk.

6. 6

   Add the toasted coconut (kerisik), toasted ground coconut, or brown sugar if you want sweetness. Continue cooking and stirring frequently until the sauce is very thick, dark brown, and coats the beef perfectly.

7. 7

   Taste and adjust salt. Serve hot with steamed rice or flatbread.