Beef Rendang

Ingredients

• 500 g Beef Chuck
• 400 ml Coconut Milk
• 4 pcs Garlic
• 20 g Ginger
• 20 g Galangal
• 2 pcs Red Chili
• 1 pcs Lemongrass
• 4 pcs Candlenut
• 1 tsp Shrimp Paste
• 2 tsp Ground Coriander
• 0.5 tsp Ground Cumin
• 15 g Turmeric
• 1 pcs Cinnamon Stick
• 3 pcs Clove
• 2 pcs Cardamom Pod
• 1 tsp Tamarind Paste
• 1 tbsp Palm Sugar
• 1 tbsp Kecap Manis
• 2.25 tsp Salt
• 1 tbsp Neutral Oil
• 2 tbsp Fried Shallots
• 1 pcs Lime
• 4 pcs Kaffir Lime Leaf
• 4 pcs Shallot

Method

1. Blend {shallot}, {garlic}, {ginger}, {galangal}, {red_chili}, {lemongrass}, {candlenut}, {shrimp_paste}, and {turmeric} into a coarse paste so it fries evenly and keeps some texture.
2. Pat {beef_chuck} dry, season with {salt}, then sear in a wide heavy pot over medium-high heat with {neutral_oil} in a single layer until deeply browned on several sides, working in batches if needed so the meat browns instead of steams.
3. Lower to medium heat in the same pot, add the blended {shallot}, {garlic}, {ginger}, {galangal}, {red_chili}, {lemongrass}, {candlenut}, {shrimp_paste}, and {turmeric}, then cook, stirring often, until the paste smells sweet and savory and the oil begins to separate. Add {ground_coriander}, {ground_cumin}, {cinnamon_stick}, {clove}, and {cardamom_pod}, and bloom briefly until fragrant.
4. Return {beef_chuck} to the pot, add {coconut_milk}, {kaffir_lime_leaf}, {tamarind_paste}, {palm_sugar}, {kecap_manis}, and another pinch of {salt}. Bring to a gentle simmer over low heat, then braise uncovered, stirring regularly and scraping the base, until the beef is tender and the coconut liquid reduces to a thick sauce.
5. Raise to medium-low heat and cook {beef_chuck} in the reduced coconut gravy, stirring more often, until the sauce turns very dark, clings tightly to the meat, and the oil separates again. Taste and adjust with {salt} for a rounded finish.
6. Turn off the heat and let {beef_chuck} rest so the sauce settles onto the meat and the spices mellow.
7. Spoon {beef_chuck} onto warm plates, top with {fried_shallots}, and squeeze over {lime} just before serving for brightness and crunch.