Minangkabau Beef Rendang

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 2 cans (14 oz each) full-fat coconut milk
• 2 stalks lemongrass, bruised and tied in a knot
• 4 kaffir lime leaves
• 1 turmeric leaf, tied (optional)
• 1 cinnamon stick
• 2 tbsp tamarind paste
• 1 tbsp palm sugar or brown sugar
• 1 tsp salt
• Spice paste:
• 8 shallots
• 5 cloves garlic
• 6 to 10 dried red chilies, soaked and drained
• 1 thumb galangal
• 1 thumb ginger
• 1 thumb fresh turmeric (or 1 tsp ground)
• 4 candlenuts or macadamias

Instructions

1. 1

   Blend all spice paste ingredients with a splash of water until smooth.

2. 2

   In a wide heavy pot, fry the paste over medium heat for 5 minutes until fragrant and darkened.

3. 3

   Add beef, coconut milk, lemongrass, lime leaves, turmeric leaf, cinnamon, tamarind, sugar, and salt. Bring to a boil.

4. 4

   Reduce to a low simmer, uncovered. Stir every 15 minutes.

5. 5

   After about 1.5 hours the liquid will thicken and turn oily. Keep cooking and stirring more often.

6. 6

   Continue until the sauce is almost gone and the beef is dark brown and coated in thick paste, 2.5 to 3 hours total. Do not rush this stage; the caramelization is the flavor.

7. 7

   Remove lemongrass and leaves. Serve with steamed rice. Rendang tastes even better the next day.