Beef Rendang

• 1 12 liters coconut milk
• 1 14 kg beef brisket or 1 14 kg beef silverside, cut into 2cm cubes
• 1 stalk fresh lemongrass, halved and bruised
• 2 kaffir lime leaves
• 5 shallots, chopped
• 3 garlic cloves, chopped
• 4 cm piece fresh ginger, peeled & chopped
• 1 teaspoon ground turmeric
• 5 red chilies, deseeded & chopped
• 12 teaspoon ground galangal
• 12-1 cup cream, to taste (optional for runny sauce)

1. Blend all ingredients for paste with 60ml of coconut milk until smooth.
2. Put remaining coconut milk in a large saucepan or wok.
3. Add the meat (cover completely with the coconut milk).
4. Add the paste from the blender & the rest of the ingredients.
5. Stir & cook on a medium heat uncovered, simmering for 2 hours.
6. Cook for a further 30 minutes, stirring frequently as the coconut milk becomes oily.
7. When thick & brown, stir all the time for approximately 15 minutes until the oil has almost disappeared, absorbed by the meat.

liters coconut milk, beef brisket, fresh lemongrass, lime, shallots, garlic, fresh ginger, ground turmeric, red chilies, ground galangal, cream

Taken from www.food.com/recipe/beef-rendang-156064 (may not work)