Beef Rendang (Spicy Beef with Coconut Cream) — Jewish Food Society

Ingredients

• 5 medium onions, peeled and quartered
• 8 cloves garlic, peeled
• 6 candlenuts
• 2-inch piece fresh ginger, peeled and minced
• 2-inch piece fresh galangal, sliced
• 1 teaspoon turmeric powder
• 10-12 dried chilies, such as Chiles de Arbol (depending on your desired heat level)
• 1 tablespoon coriander seeds
• 4 tablespoons tamarind paste, whisked with 1¼ cups warm water
• 4 tablespoons olive oil
• 3 stalks lemongrass, tied together
• 6 makrut lime leaves
• 2 pounds boneless beef chuck cubes
• 1½ cups coconut cream
• 1 teaspoon beef bouillon powder
• 1 tablespoon fine sea salt
• ½ teaspoon black peppercorns, ground
• 1 tablespoon sugar