Beef rendang 🇮🇩 In the sleek and sexy all white Dutch oven by @madeincookware Ingredients: 4 lb boneless short rib 2 stalks lemongrass (white part only) 4 shallots 4 birds eye chili 1’ knob ginger 1’ knob galangal (if you can’t find it add a touch more ginger) 8 cloves garlic 1/2 tsp ground turmeric ( or a piece of fresh) 1 tsp coriander 2 cans coconut cream 6 Makrut lime leafs Toasted coconut to garnish Method: Begin by blending shallots, 1 lemongrass stalk, garlic, birds eye chili, ginger, galangal, turmeric, and coriander. Heat up your Dutch oven over medium heat and add a few tablespoons of oil and begin to fry the paste until it’s extremely fragrant, around 3 minutes. Add the cubed short rib and stir and fry for a few more minutes. Add the coconut cream, the other smashed lemongrass stalk, and lime leaves. Cover and simmer for 1 hour 45 minutes. Remove the lid and turn the heat up, the sauce will thicken and the coconut fat will begin to separate and fry the short rib. You can stop here for a more curry like rendang, or continue to fry til it’s almost dry (which is my favorite way to eat it) serve with rice, toasted coconut, fresh chilis or sambal. #food #madeinpartner #tiktokfood