Ingredients

• 900 gms (2 lbs) beef chuck
• 480 mls (2 cups) coconut milk
• 480 mls (2 cups) water
• 2 lemongrass stalks (bruised and knotted)
• 5 kaffir lime leaves
• 1 turmeric leaf (optional)
• 2 tsps salt
• 1 tbsp tamarind pulp
• 1 tbsp palm sugar
• 3 tbsps cooking oil
• 6 red chilies
• 6 shallots
• 5 garlic cloves
• 1 ginger, inch
• 2 galangal, inch
• 1 turmeric, inch
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1 tsp white peppercorns

Instructions

1. Cut the beef into 2-inch cubes and set aside.
2. In a blender, combine the red chilies, shallots, garlic, ginger, galangal, and turmeric to form a paste.
3. Heat the oil in a large pot over medium-high heat. Add the spice paste and stir-fry until fragrant.
4. Add the bruised lemongrass, kaffir lime leaves, and optional turmeric leaf to the pot.
5. Add the beef cubes and cook until they are browned.
6. Pour in the coconut milk and water. Stir well to combine.
7. Add the salt, tamarind pulp, and palm sugar. Bring the mixture to a boil.
8. Reduce the heat to low and simmer the dish uncovered, stirring frequently, until the liquid has mostly evaporated and the meat is tender.
9. Continue to cook, stirring occasionally, until the rendang develops a dark brown color and the meat becomes caramelized, which can take several hours. Adjust seasoning if necessary.
10. Serve the Beef Rendang with steamed rice or your favorite side dish.

Notes

• Rendang is a rich and tender coconut beef stew which is explosively flavorful.
• This dish originates from Indonesia and is often prepared for special occasions and festive seasons.