Rendang Sapi (Indonesian Beef in Coconut Spices)

• 4 Shallot
• 5 cloves Garlic
• 30 g Ginger root
• 2 pieces Lemongrass
• 2 Red chili pepper
• 2 tbsp Galangal paste
• 1 tsp Ground turmeric
• 900 g Beef chuck roast
• 800 ml Coconut milk
• 1 tbsp Tamarind paste

1. Peel and roughly chop the shallots and garlic. Peel the ginger and slice it. Trim the lemongrass, then bruise each stalk with the side of a knife to help it release its flavour.
2. Halve the red chillies and scrape out the seeds if you want a gentler heat. Put the shallots, garlic, ginger, chillies, galangal paste and ground turmeric into a large pot or Dutch oven. Add a splash of the coconut milk and stir over medium heat for 3 to 4 minutes until very fragrant.
3. Cut the beef into large bite-size chunks and add to the pot, turning to coat in the spice mixture. Pour in the remaining coconut milk and stir in the tamarind paste. Add the bruised lemongrass and bring to a gentle simmer.
4. Reduce the heat to low and cook uncovered at a steady, gentle simmer for 2 to 2.5 hours, stirring every 15 to 20 minutes so it does not catch. The beef is ready when it is very tender and the sauce has reduced to a thick, dark coating. If it starts to stick before the beef is tender, lower the heat and stir more often.
5. Remove and discard the lemongrass. Let the rendang stand for 5 minutes so the sauce settles and clings to the beef. Serve hot, spooning the thick coconut spices over the meat.

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