Indonesian Rendang

Ingredients

Vegetable oil

2 tablespoons

Salt

to taste

Brown sugar

1 tablespoon

Chili powder

2 teaspoons

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Turmeric powder

1 teaspoon

Kaffir lime leaves

3 leaves, torn

Galangal

1-inch piece, sliced

Lemongrass

1 stalk, trimmed and smashed

Fresh ginger

1-inch piece, minced

Garlic

4 cloves, minced

Shallots

3, thinly sliced

Coconut milk

2 cups

Beef (chuck or brisket)

2 pounds, cut into 1-inch cubes

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the sliced shallots, minced garlic, and minced ginger. Sauté until fragrant, about 2-3 minutes.
3. Increase the heat to medium-high and add the beef cubes. Cook until browned on all sides, about 5-7 minutes.
4. Add the smashed lemongrass, sliced galangal, torn kaffir lime leaves, turmeric powder, coriander powder, cumin powder, and chili powder. Stir well to coat the beef with the spices.
5. Pour in the coconut milk, stirring to combine, and bring the mixture to a simmer.
6. Reduce the heat to low, cover the pot, and let the beef simmer gently for about 3 hours, or until the meat is tender and the sauce has thickened.
7. Stir in the brown sugar and season with salt to taste. Adjust sweetness or saltiness as desired.
8. Continue to simmer for another 30 minutes to allow the flavors to meld beautifully.
9. Serve the rendang hot, garnished with additional kaffir lime leaves if desired, alongside steamed rice or traditional Indonesian side dishes.