Beef Rendang

Ingredients

• 1.2 kg beef chuck meat
• 2 shallots
• 2 Garlic cloves
• 2 cm fresh ginger
• 2 cm galangal
• 1 stalk lemongrass (white part only)
• 2 dried chili peppers
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 2 tbsp Vegetable oil
• 400 ml coconut milk
• 2 kaffir lime leaves
• 1 tsp tamarind paste
• Salt
• black pepper (ground)
• 1 tsp Lime juice
• coarsely chopped fresh coriander for garnish

Instructions

1. 1.

   Rinse the meat, pat dry and cut into bite‑sized cubes. Peel and chop the shallots, garlic, ginger, and galangal. Trim the lemongrass, cut into pieces, and combine with the shallots, ginger, garlic, galangal, chili, cumin, coriander, and turmeric in a blender to make a paste. Sauté the paste in hot oil in a pot until it lightly browns. Add the meat and sear briefly. Deglaze with coconut milk, add kaffir lime leaves and tamarind paste, stir occasionally, and simmer gently for about 3 hours until the liquid nearly evaporates and the meat falls apart; add water as needed.

2. 2.

   Season the rendang with salt, pepper, and lime juice, then serve garnished with fresh coriander.

3. 3.

   Serve with flatbread if desired.