Beef Rendang - cooking recipe

Ingredients

2 medium red onions, chopped
4 cloves garlic, chopped
1 piece (2-inch) fresh ginger, chopped
2 None fresh long red chili peppers, chopped
1 tbsp grated fresh galangal
1 tsp ground coriander
1/2 tbsp ground cumin
1 tsp ground turmeric
1 tsp salt
3 1/3 lbs beef stew meat, cut into 1-inch cubes
1 can (14 oz) coconut milk
1 stalk (4-inch) fresh lemon grass, bruised
3 None fresh kaffir lime leaves, torn
None None Steamed rice, to serve

Preparation

Place red onions, garlic, ginger, chili peppers, galangal, coriander, cumin, turmeric and salt in a food processor and blend into a paste.
Transfer paste to a Dutch oven. Add beef, coconut milk, lemon grass, lime leaves and 1/2 cup water. Stir well and bring to a boil on high heat. Reduce heat to low; cover and simmer, stirring occasionally, for 2 hours, or until mixture has thickened and beef is tender. Serve with rice.