Beef Rendang

Name: Beef Rendang
Ingredients: 2 red onions medium, chopped; 4 cloves garlic chopped; 2 inches fresh ginger chopped; 2 red chili peppers fresh long, chopped; 1 tablespoon galangal grated fresh; 1 teaspoon ground coriander; 1/2 tablespoon ground cumin; 1 teaspoon ground turmeric; 1 teaspoon salt; 3 1/3 pounds beef stew meat cut into 1-inch cubes; 14 ounces coconut milk; 4 inches lemon grass fresh, bruised; 3 kaffir lime leaves fresh, torn; steamed rice to serve

14 ingredients

2 steps

Ingredients

2 red onions medium, chopped
4 cloves garlic chopped
2 inches fresh ginger chopped
2 red chili peppers fresh long, chopped
1 tablespoon galangal grated fresh
1 teaspoon ground coriander
1/2 tablespoon ground cumin
1 teaspoon ground turmeric
1 teaspoon salt
3 1/3 pounds beef stew meat cut into 1-inch cubes
14 ounces coconut milk
4 inches lemon grass fresh, bruised
3 kaffir lime leaves fresh, torn
steamed rice to serve

Directions

1

Place red onions, garlic, ginger, chili peppers, galangal, coriander, cumin, turmeric and salt in a food processor and blend into a paste.
2

Transfer paste to a Dutch oven. Add beef, coconut milk, lemon grass, lime leaves and 1/2 cup water. Stir well and bring to a boil on high heat. Reduce heat to low; cover and simmer, stirring occasionally, for 2 hours, or until mixture has thickened and beef is tender. Serve with rice.