Name: Beef Rendang
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 4 servings
Ingredients: 4 teaspoons coconut flakes; 1/2 cup chopped onion; 1 1/2 tablespoons chopped lemongrass, plus 1 stalk lemongrass left whole; 2 teaspoons chopped galangal; 2 teaspoons chopped fresh turmeric; 1/2 teaspoon chopped lime leaf; 1 teaspoon chili powder; 1 teaspoon cumin seed; 1/2 teaspoon star anise; 1/2 teaspoon coriander; 1/2 teaspoon fennel seed; 1/2 teaspoon black pepper; 1/4 teaspoon cardamom; 1/4 teaspoon cinnamon; 1/4 teaspoon clove; 2 pounds 3 ounces beef knuckle; 1/2 cup coconut milk; 2 teaspoons sugar; 1 teaspoon salt

Directions

Toast the coconut flakes, then blend into a paste.
Saute the onion, chopped lemongrass, galangal, turmeric and lime leaf, then blend into a paste.
Grind the chili powder, cumin, star anise, coriander, fennel, black pepper, cardamom, cinnamon, and clove into a powder.
Pressure cook the beef with the stalk of lemongrass and 1 1/2 cups water until tender, about 35 minutes, then dice into large chunks. Put into a pot with the coconut paste, aromatic paste, ground spices, coconut milk, sugar and salt. Cook until the sauce is thick, then adjust the seasoning if needed.