Beef Rendang

Ingredients:
1 teaspoon tumeric
1 teaspoon salt
1 teaspoon ground chili pepper (or less if you do not like spicy dishes)
1/2 teaspoon ground coriander seed
4 cloves garlic
4 large shallots
2 inches ginger root
1 tablespoon vegetable, palm, or coconut oil
30 ounces beef shank or stew meat (or any other tough lean cut such as chuck, round chuck, rump roast etc.) The beef should be cut into 2 inch squares.
2 inches galanga root (cut into thin slices)
4 kaffir lime leaves
2 stalks lemongrass
1 tablespoon palm sugar
2 12 ounce cans of coconut milk.

Directions:
In a food processor combine tumeric, salt, chili, coriander, garlic, shallots, ginger and oil. Mix the rendang mixture in the food processor until smooth and there are no chunks. In a large non-stick pot sautee the rendang paste on a medium heat. Remove rendang paste and put in a seperate bowl. In the pot add a tablespoon of vegetable oil and over a high heat brown the beef. Once the beef is browned, add the rendang paste and coat the beef evenly. Reduce the heat to a low simmer and add in galanga, kaffir lime leaves, lemon grass, palm sugar, and coconut milk. The rendang will be a yellowish color once everything is mixed in.

Allow the rendang to simmer on a low heat uncovered for 4 to 6 hours stirring every 30 minutes. The rendang will begin to turn a brownish color and thicken. The mixture should reduce by about half as the water evaporates. When ready, the beef will be tender and the rendang will be thick (with the coconut oil collecting on the top).

Serve over rice or roti prata (as seen in the picture).