In Malaysia this is beef stew. Anywhere else, this is Arty Beef Rendang!
Arty Beef Rendang – Serves 8
5 shallots, halved
5 lemongrass stalks bottoms, peeled
5 garlic cloves
1 piece fresh ginger root
1 piece galangal
5 red chili peppers (or more)
3 tablespoons vegetable oil
2 tablespoons curry powder
2 pounds beef, cut into pieces of your preferred size
2 teaspoons brown sugar
1 cup coconut milk
1 tablespoon vinegar
(optional grated coconut)
Chop shallots, lemongrass, garlic, ginger, galangal and peppers finely. Process into a coarse paste. A food processor helps.
Heat oil in pan over medium heat.
Add spice paste. Cook and stir until sizzling, up to 5 minutes.
Stir in curry powder and cook until fragrant.
Add beef. Stir to coat, up to 5 minutes.
Pour in coconut milk.
Cover and simmer until beef is tender.
Stir vinegar, sugar, and salt into pot.
Cook until sauce reduces.