Rendang

Instructions

1. 1 Blend the soaked chilies, shallots, garlic, galangal, and fresh turmeric in a food processor without adding water, using the natural moisture from the aromatics to form a smooth, fragrant paste.
2. 2 Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat, then fry the spice paste with the bruised lemongrass and kaffir lime leaves for eight to ten minutes until deeply fragrant and the oil separates.
3. 3 Add the beef cubes to the pot and stir thoroughly to coat every piece with the spice paste, cooking for about five minutes until the exterior of the meat is lightly seared on all sides.
4. 4 Pour in both cans of coconut milk along with the salt and sugar, then bring the mixture to a gentle boil over medium-high heat, stirring occasionally to prevent the coconut milk from splitting.
5. 5 Reduce the heat to low and simmer uncovered for two and a half to three hours, stirring every fifteen minutes to prevent sticking as the sauce slowly reduces and darkens in colour.
6. 6 When the sauce has reduced by about three-quarters, stir in the toasted coconut kerisik, which will thicken the remaining sauce and add a nutty, caramelised depth to the dish.
7. 7 Continue cooking on the lowest heat, stirring frequently, until the sauce is almost completely absorbed and the meat is coated in a thick, dark, oily layer of concentrated spices.
8. 8 The rendang is ready when the beef is fork-tender and the coating is deep brown and slightly caramelised. Rest for ten minutes before serving with steamed rice and cucumber slices.