Beef Rendang Recipe (Indonesian Beef Stew)

chilipeppermadness.com

Cyndie G

subheading: FOR THE RENDANG PASTE:

8 shallots chopped

5 to 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

subheading: FOR THE BEEF RENDANG:

2 tablespoons oil

2 pounds boneless beef chuck (or use short ribs)

3 cups thick coconut milk

4 Thai Makrut 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

subheading: FOR GARNISH:

Fresh sliced lime leaves or chopped herbs spicy chili flakes, crispy fried shallots

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