Budhi's Beef Rendang

By NickiR

Make the day before serving.

Ingredients

• Part A:
• 1/2 fresh coconut, finely grated
• 1/4 cup vegetable oil
• Part B:
• 5 stalks lemongrass, chopped
• 3 large onions, chopped
• 9 cloves garlic, chopped
• 1 1 1/2-inch piece of ginger, peeled and chopped
• 50 dried red chili peppers
• 1 1/2 cups water
• Part C:
• 2 Tbsp. salt
• 3 Tbsp. sugar
• Part D:
• 7 pieces dried galangal
• 10 lime leaves
• 3 turmeric leaves
• 50 dried red chili peppers
• 2 lbs. solid coconut cream
• 3 420-ml tins unsweetened coconut milk
• 1 kg. lean beef, cubed

Preparation

Step 1

Part A:

In a frying pan, dry roast the coconut over low heat until light brown. In a blender, purée the toasted coconut with the oil. Set aside.

Part B:

Put all ingredients of part B in a blender and purée until fairly smooth. Set aside.

Part C & D:

In a large Dutch oven, put all ingredients of part D. Add parts B and C. Mix well.

Bring contents to a rolling boil and reduce heat to a simmer. Stir frequently until the liquid is reduced by half.

Stir in part A and simmer, stirring occasionally until the beef is tender and liquid is all but gone, about 4 hours.