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.