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Beef Rendang

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Ingredients
  

  • 500 g beef cheeks cut into cubes
  • 5 tablespoons cooking oil
  • 1 big onion sliced
  • 1 thumb size ginger julienne
  • 1 cinnamon stick about 2-inch long
  • 3 cloves
  • 3 star anise
  • 3 cardamom pods
  • 1 lemongrass cut into 4-inch length and pounded
  • 1 cup thick coconut milk
  • 6 kaffir lime leaves very finely sliced
  • 6 tablespoons kerisik toasted coconut

Spice Paste:

  • 5 shallots
  • 1 inch galangal
  • 3 lemongrass white part only
  • 5 cloves garlic
  • 1 inch ginger
  • 10-12 chilies

Instructions
 

  • Grind all the spice paste ingredients into a paste.
  • Heat the oil to high heat and fry the spices, and then lower the heat and fry the sliced onions and julienne ginger.
  • Add the spice paste and fry until the oil turns orange in color.
  • Add the beef, coconut and coconut milk and cook until beef is tender. I use the pressure cooker, and that takes 30 minutes. Without the pressure pot, it takes 4 hours.
  • If using the pressure cooker, open the pot and evaporate the liquid.
  • Serve with rice.