Rendang Bali | I've Been Cooking

Ingredients

• Beef (1 kg, preferably chuck or brisket)
• Coconut Milk (1 liter)
• Lemongrass (2 stalks, bruised)
• Galangal (2 inches, sliced)
• Ginger (1 inch, grated)
• Shallots (8, sliced)
• Garlic (5 cloves, minced)
• Coriander (3 tbsp, ground)
• Cumin (1 tsp, ground)
• Turmeric (1 tsp, ground)
• Red Chilies (6, deseeded and sliced)
• Kaffir Lime Leaves (5)
• Palm Sugar (2 tbsp)
• Salt (to taste)
• Cooking Oil (2 tbsp)