Beef Rendang

Method

1. 1

   Blend shallots, garlic, galangal, chilies and turmeric into a paste.

2. 2

   Combine beef, paste, coconut milk, lemongrass and lime leaves in a wide pot; simmer uncovered.

3. 3

   Stir occasionally for the first 2 hours as it reduces from soup to stew.

4. 4

   Now stir constantly as it darkens from stew to dry rendang — the oil separates and fries the beef.

   💡 The last 30 minutes decide everything. Walk away and you have kalio; stay and you have rendang.

5. 5

   Rest before serving — rendang improves by the day.