BEEF RENDANG

Ingredie​nts

• 1 kg  Mrs. Garcia's Beef Brisket
• 6 pcs ​ ​ ​​Shallots (sliced)
• 4 cloves Garlic (sliced)
• 10 gm Ginger (chopped)
• 10 gm ​ ​Turmeric (chopped)
• 1 stem ​ ​Lemon Grass
• 2 tsp  Sea Salt
• 5 pcs Fresh Red Chillies
• 1 tsp Galangal (chopped)
• 2L ​ ​ ​Coconut Milk
• 1 pc Bay Leaf

Preparation

1. In a blender, pure shallots, garlic, ginger, turmeric root, chilies, and galangal with 4 tablespoons of coconut milk. In a large wok or saucepan, combine puree mixture with remaining coconut milk. Add beef brisket and rest of the ingredients, making sure that there is enough coconut milk to cover everything.
2.  Stir and start cooking uncovered over medium heat. Let it simmer gently for 1.5 - 2 hours, stirring from time to time until the coconut milk is thick.
3. Continue cooking for another 30 minutes, stirring occasionally until coconut milk is reduced to oil and meat is fried. Add salt if necessary. When coconut oil becomes thick and brown, stir continuously for another 15 minutes or until oil has been more or less completely absorbed by the meat. 
4. Remove from heat and discard bay leaf, turmeric, and lemongrass. Serve warm with a generous amount of rice.