Beef Rendang

Beef Rendang:

• 1 pound of round top or stew meat, cut into 2" cubes
• 1 cinnamon stick
• 2 cloves
• 2 star anise
• 2 cardamon pods (optional)
• 5 kaffir leaves, thinly sliced
• 1 can of coconut milk (about 400 ml)
• 1 cup of water
• 1 tbsp of brown sugar
• Salt to taste

Rendang Paste: Blend the following ingredients until smooth:

• 10 shallots or 1 small brown onion
• 5 cloves of garlic
• 1 thumb-size (about 2") galangal
• 1 thumb-size  (about 2")ginger
• 3 stalks of lemon grass (use only bottom white part)
• 10 to 12 dried chili pods (soaked in warm water and then seeded) or 1 to 2 tbsps (if you like it spicy) of chili flakes

Directions

1. Heat oil in a stew pot and add blended paste, cinnamon, cloves, cardamom and fry until fragrant.
2. Add beef, sugar and salt and stir-fry until meat is evenly coated with paste.
3. Add coconut milk and 1 cup of water and bring it to a boil.
4. Lower heat and allow to simmer until meat is fairly dry and tender (about 1 to 1 and half hours). Stir occasionally.
5. Season with extra salt and sugar if needed.
6. Add sliced kaffir leaves for a fresh citrusy flavor.
7. Dish out and serve.