Beef Rendang (Original video)

Ingredients:

• Beef chuck, cut into 2-inch pieces
• Shallots or red onion
• Garlic cloves
• Regular ginger root
• Galanga root (optional)
• Hot chilies (Serrano, red Fresno)
• Kosher salt
• Dried hot chili flakes
• Ground coriander
• Turmeric
• Cardamom
• Freshly grated nutmeg
• Full-fat coconut milk
• Tamarind paste
• Brown sugar or palm sugar
• Water
• Lemongrass
• Fresh cilantro
• Fresh lime

Instructions:

1. Prepare the beef by cutting it into 2-inch pieces and set aside.
2. Make the power puree by blending shallots, garlic, ginger, galanga, hot chilies, spices, and nutmeg in a food processor until finely ground.
3. Cook the puree in a sauté pan with oil over medium heat until most of the moisture evaporates.
4. Add the beef to the pan, followed by coconut milk, tamarind paste, brown sugar, and water. Bring to a simmer.
5. Bruise and add lemongrass to the mixture.
6. Cook uncovered on medium heat for approximately 4 hours, stirring occasionally until the liquid reduces and the beef is fork-tender.
7. Adjust liquid levels as needed by adding water or reducing the sauce.
8. Serve garnished with fresh cilantro and lime slices. For best results, cool and refrigerate overnight before serving.