Traditional Beef Rendang with a Coconut Twist

This recipe takes the beloved traditional Indonesian beef rendang and adds a subtle twist with the infusion of coconut milk for creaminess. The dish is rich and aromatic, featuring tender beef simmered in a blend of spices, creating a deep, complex flavor profile. Perfect for a comforting dinner, it meets dietary requirements while staying true to its roots.

Ingredients:

• 2 lbs beef chuck, cut into cubes
• 1 can (14 oz) coconut milk
• 1 cup beef broth
• 2 stalks lemongrass, bruised
• 6 kaffir lime leaves, torn
• 1 inch ginger, minced
• 1 inch galangal, minced
• 6 cloves garlic, minced
• 6 shallots, minced
• 2-3 red chilies, sliced (adjust for spice level)
• 2 tablespoons tamarind paste
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 tablespoon vegetable oil

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add minced shallots, garlic, ginger, and galangal, sautéing until fragrant.
2. Add the beef cubes to the pot, browning them on all sides.
3. Stir in the turmeric, cumin, coriander, and sliced red chilies, cooking for another 2 minutes.
4. Pour in the coconut milk and beef broth, then add the bruised lemongrass, torn kaffir lime leaves, tamarind paste, brown sugar, and salt.
5. Bring the mixture to a boil, then reduce the heat to low, allowing it to simmer uncovered for about 2-3 hours, or until the beef is tender and the sauce thickens, stirring occasionally.
6. Once the sauce is rich and the beef is tender, taste and adjust seasoning if necessary. Serve with steamed rice.