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Beef Rendang

Ingredients

• FOR THE RENDANG PASTE
• 8 shallots chopped
• 5-6 Thai peppers chopped (or use spicy red chilies, or milder peppers for less heat)
• 8 cloves garlic chopped
• 2 tablespoons fresh chopped ginger or use 1.5 teaspoons dried
• 2 tablespoons fresh chopped galangal or use 1.5 teaspoons dried
• 2 tablespoons fresh chopped turmeric or use 1.5 teaspoons dried
• 1 tablespoon black peppercorns crushed
• 3 cloves
• FOR THE BEEF RENDANG
• 2 tablespoons oil
• 2 pounds boneless beef chuck
• 3 cups thick coconut milk
• 4 Kaffir lime leaves use bay leaves as an alternative
• 2 stalks lemongrass bottom half only, smashed with a spoon
• 1 stick cinnamon
• 1 tablespoon palm sugar or use brown sugar
• Salt to taste
• FOR GARNISH
• Fresh sliced lime leaves or chopped herbs spicy chili flakes, crispy fried shallots

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