Beef Rendang

Ingredients

Water

1 cup

Vegetable oil

2 tablespoons

Salt

1 teaspoon

Brown sugar

2 tablespoons

Chili powder

2 tablespoons

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Turmeric powder

1 teaspoon

Kaffir lime leaves

4 leaves, torn

Galangal

2-3 slices

Lemongrass

1 stalk, bruised

Coconut milk

1 can (400 ml)

Beef (chuck or brisket), cubed

2 pounds

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the bruised lemongrass, galangal slices, and torn kaffir lime leaves. Sauté for a few minutes until fragrant, releasing the essential oils.
3. Add the cubed beef to the pot and cook until browned on all sides, sealing in the juices.
4. In a separate bowl, mix together the turmeric powder, coriander powder, cumin powder, chili powder, brown sugar, and salt to create a spice mixture.
5. Add the spice mixture to the pot and stir well to coat the beef evenly, allowing the spices to bloom.
6. Pour in the coconut milk and water, stirring to combine all ingredients thoroughly.
7. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2-3 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened to a rich, dark color.
8. Before serving, remove the lemongrass, galangal slices, and kaffir lime leaves for a smoother sauce.
9. Serve the Beef Rendang hot with steamed rice or traditional flatbread, garnished with fresh cilantro or sliced chilies if desired.