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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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