Indonesian Beef Rendang

• 1kg beef chuck, cut into large cubes
• 800ml coconut milk
• 4 stalks lemongrass, bruised
• 6 kaffir lime leaves
• Spice paste: 8 dried chilies, 6 shallots, 5 garlic cloves, 3cm galangal, 3cm ginger, 2cm turmeric
• 1 tsp salt
• 1 tsp sugar

Instructions

1. 1

   Blend all spice paste ingredients into a smooth paste.

2. 2

   Combine beef, coconut milk, spice paste, lemongrass, and lime leaves in a large wok. Bring to a boil.

3. 3

   Reduce heat to medium-low. Cook uncovered, stirring occasionally, for 1 hour as liquid reduces.

4. 4

   Continue cooking on low heat for another 1-2 hours. The liquid will evaporate and coconut oil will separate.

5. 5

   Keep cooking and stirring until the beef is dark brown and coated in a thick, dry spice crust.

6. 6

   Season with salt and sugar. Serve with steamed rice and cucumber.

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