Secret Recipe Revealed!!! One of the most famous and delicious, and of course my favorite Indo Food!! Beef Rendang!!

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Ingredients
1 kg of beef chuck


Dry Spices :
1 tbs of coriander
8 cloves
1 nutmeg
3 cm of cinnamon
1 tsp ground cardamom


The Paste :
10 shallots (about 40 grams)
7 cloves of garlic ( around 30 grams)
2 lemongrass
35 grams of ginger
25 grams of galangal
7-8 kaffir lime leaves
125 grams of red chilies
4 bird's eye chilies

400 ml of coconut cream
3 - 4 tsp of salt
1 tsp pepper
1,5 - 2tbs
7 grams of turmeric leaf
water (About 1 - 1,5 liter )
vegetable oil (About 4 tbs)

optional : 750 grams of baby potatoes

* tsp = teaspoon, tbs = tablespoon

Instructions :

Step 1, Preparati
Cut the beef into 4 cm cubes
Roast the nutmeg, coriander,cinnamon, and cloves until the aroma is released, then process in a blender to make fine powder. then I add the cardamom powder, mix.
Separate the middle part of the lime leaves.
Peel the hard part of the lemongrass, then cut both ends, then cut them into small pieces
Cut the ginger and galangal into small pieces
Into your blender, put the garlic and shallots, prepared ginger, galangal, lemongrass, and lime leaves. The chilies, and some water. And process for a few minute until they become fine paste

Step 2, Cooking
Over medium heat, into a pan, pour some oil. When it's hot enough, put the paste and dry spices in. Cook for 4-5 minutes to release the aroma
Then add the coconut cream, and add some water, bring to a simmer
Add the beef in and then add salt, pepper, sugar, and the turmeric leaf. Cook on medium high to bring it to a simmer, stir occasionally.
Once it boils, reduce the heat to medium low. Cook this until the beef is fork tender, and the sauce is completely reduced which will take about 3 hours.
Add the baby potatoes in about halfway of the cooking time. It will allow time for the potatoes to cook and to absorb the flavor.
Stir more frequently as the water reduces.
If the sauce reduces faster than beef softening, add more water or lower the heat.
Once the sauce is reduced, beef is fork tender, and the potatoes are cooked, means you're done.



Step 3, serving.
Remove the turmeric leaves to serve.
You can let it cool and and serve the next day for the best result.
You can serve it with some white rice.

Notes :
If you don't like it too spicy, just use the red chilies. Bird's eye chilies are used to make it spicier.
You can substitute shallots with red onion
If you can't find turmeric leaves, just add about 2 cm of turmeric
I usually store this in the freezer, it can last for weeks. Just thaw and add some water to heat it up Cook over medium heat until it's reduced.

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