- 1lb beef chuck, cut to cubes.
- Salt & pepper to taste.
- 6 cups coconut milk.
- 1 lemongrass stalk.
- 1 minced shallots cloves.
- 3 minced garlic cloves.
- 2tbsp galangal sauce.
- 1tsp ground coriander.
- 4 whole cloves.
- 1/2 cup shredded coconut (optional).
- 1/2 cup cooking oil.
- 15g sliced ginger.
- 1 sliced red serrano/ jalapeno pepper (optional).
- Water to boil beef.
- Chilicali sambal sauce (optional).
- Chopped green onion to garnish.
Boil beef in 2 cups of coconut milk and 2 cups of water.
Add garlic and shallots.
Cut lemongrass in half, bruise. Add to the boiling beef.
Add red pepper to the boiling beef.
Boil on medium heat until beef is tender (3-4 hours). If you have a crockpot this will only take less than 1 hr.
Strain beef, keep the stock. Set aside.
Heat oil in a wok. Saute beef with 2 tbsp of galangal sauce and 1tsp of sambal (optional). Medium heat.
Add 1 cup of beef stock, reduce liquid.
Add corriander and cloves.
Add shredded coconut.
Reduce all liquid, keep stirring, until the liquid becomes thick and brown. I prefer my rendang dry (no liquid, see photo) so I reduce the liquid all the way, but some Indonesian like to keep the sauce, curry-like.
Add more salt if needed.
Serve with rice. 4-6 people.