Rendang Sapi (Beef Rendang)

Rendang Sapi (Beef Rendang) Ingredients

1 kg beef (cut into 3 inch chucks & preboiled if using tougher cuts)3 tbsp ghee or oil1 lemongrass (bruised)1 cup coconut cream (or 2 cups coconut milk)2 tbsp kerisik (dry roasted desiccated coconut that’s blended/pounded)1 tbsp coconut palm sugar1 tbsp salt1 tbsp kaffir lime leaves (deveined & julienned)

Spice Paste

2 cups onion8 cloves garlic2 lemongrass1 inch galangal2 inch ginger1 tbsp coriander seeds (toasted)1 tbsp fennel seeds (toasted)2 tsp cumin seeds (toasted)3 tbsp chilli paste1 cup water

Steps

Add ingredients for spice paste into a blender, process till smooth & set aside.Heat a large pot on medium high, add oil & lemongrass.Add spice paste & fry for 20 mins or until oil has separated.Add beef & cook for 30 mins (stirring often to prevent sauce from burning)Reduce heat to low, add coconut cream, kerisik, sugar & salt, cook for 30 mins (stirring often)Taste to adjust seasoning, add lime leaves & continue cooking until meat reaches desired tenderness & sauce reaches desired consistency (mine took 2&1/2 hrs) & serve with carbs of choice.