Beef Rendang

Beef Rendang is an art. And I could eat it every single day of my life. While there are many ways to make this flavorful curry, there are two things for certain – the dish must be slow-cooked until the flavor absorbs completely into the meat, and – secondly – the curry must explode with flavor. In a good way. The flavor part is the easiest. In fact, there are so many amazing ingredients – galangal, ginger, lemongrass, kaffir lime leaves to name a few – that you can’t help but make an amazing curry just by throwing them in a pot together. As for the slow cooking? Follow those famous words of wisdom and just “Let it be.” NOTE: If you would like your hot pepper to grind smooth, simply soak it in hot water for half an hour. I like the little hot bits, so I processed it dry. Recipe inspired by the cuisine of Chef Norman Musa. Serves 2-3 Ingredients: For the stirfry paste: 3 stalks lemongrass, chopped 2 inches of thumb-thick …