Beef Rendang

Ingredients

• 2 lb Beef, cubed
• 2 cans (28 oz) coconut milk
• 5 shallots + 5 garlic + 2-inch ginger + 2-inch galangal, blended
• 3 stalks lemongrass, bruised
• 3 tbsp chili paste + 1 tsp turmeric
• 3 kaffir lime leaves
• Steamed rice

Method

1. Blend the aromatics into a paste and fry in a little oil until deeply fragrant, 5 minutes.
2. Add the Beef, coconut milk, lemongrass, chili paste, and lime leaves and bring to a simmer.
3. Cook uncovered, low and slow, 1.5–2 hours, stirring more as it thickens — the coconut milk reduces past a sauce into a dark, dry, intensely spiced coating that clings to the meat. That transformation is rendang.
4. Serve with plenty of steamed rice.