Back to 4 servings beef, well-marbled, collagen-rich cuts such as shin or chuck coconut milk Aromatic Paste shallots, for the aromatic paste garlic, for the aromatic paste ginger, for the aromatic paste galangal, for the aromatic paste cumin, for the aromatic paste coriander, for the aromatic paste turmeric, for the aromatic paste fresh chiles, to give a faint kick lemongrass, blended into the paste makrut lime leaves, blended into the paste
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1 Step 1: Grind shallots, garlic, ginger, galangal, cumin, coriander, turmeric, fresh chiles, lemongrass, and makrut lime leaves in a food processor to make the aromatic paste.2 Step 2: Cook the paste in a portion of the coconut milk before adding the rest of the milk and the beef.3 Step 3: Add the remaining coconut milk and the beef to the pot.4 Step 4: Bring the pot to a simmer on the stove.5 Step 5: Transfer the pot to a 300-degree oven, leaving the cover off so that the excess moisture evaporates.6 Step 6: Cook in the oven, stirring once, until the liquid has substantially reduced and the meat is fully tender (the kalio stage).7 Step 7: Move the pot to the stove and cook over heat, stirring actively for 15 to 20 minutes, until the liquid evaporates and the beef and seasonings brown deeply in the rendered coconut oil (the rendang stage).8 Step 8: Spread the meat over the bottom of the pot and let it sit for 5 minutes off the heat so that steam loosens the stuck-on bits.9 Step 9: Scrape up the flavorful stuck-on bits and transfer everything to a serving bowl.getsaucepan.com/r/ff680f64-b453-4c2b-8351-c872d7315286 · Original: https://www.americastestkitchen.com/articles/7933-the-art-of-indonesian-beef-rendang
