Indonesian Beef Rendang

• 2 tablespoons canola oil
• 6 cloves garlic minced, about 1/4 cup
• 6 each shallots large ones, chopped, about 1 cup
• 3 ounces hot red chiles seeded and finely chopped
• 3 tablespoons galangal root freshly grated (or substitute 2 tablespoons freshly grated ginger root)
• 1 tablespoon turmeric or 2 tablespoons freshly grated turmeric root
• 1 tablespoon coriander root freshly grated (or substitute 1 teaspoon powdered coriander)
• 1 teaspoon black pepper freshly ground
• 1 teaspoon ginger root fresh, grated
• 2 stalks lemongrass bruised and chopped
• 2 each bay leaves
• 5 each kaffir lime leaves
• 1 tablespoon sea salt
• 4 cups coconut milk
• 4 ounces tamarind
• 2.5 pounds beef chuck roast well trimmed and cut into 1-inch cubes
• 1 x cilantro fresh minced

1. In large Dutch oven or 3-quart saucepan, heat the oil over medium heat; add garlic, shallots and chiles as soon as oil heats, and saute 2 to 3 minutes.
2. Add galangal, turmeric, coriander, black pepper, ginger, lemongrass, bay leaves, lime leaves and salt; saute 2 to 3 more minutes.
3. Stir in coconut milk and tamarind paste and simmer until liquid becomes oily.
4. Add beef cubes and stir frequently.
5. Reduce heat to low and simmer 3 to 4 hours, stirring occasionally.
6. Coconut milk mixture should reduce to a thick gravy and turn dark brown.
7. Serve with steamed rice and garnish with freshly minced cilantro leaves.

canola oil, garlic, shallots, hot red chiles, galangal root, turmeric, coriander root, black pepper, ginger root, stalks lemongrass, bay leaves, lime leaves, salt, coconut milk, tamarind, chuck roast, cilantro

Taken from recipeland.com/recipe/v/indonesian-beef-rendang-48984 (may not work)