Ingredients:

• 2 large onions chopped
• 4 cloves garlic
• 3 to 5 small hot red chilies
• 2 tablespoons granted fresh ginger
• 2 teaspoons coriander
• ½ teaspoons turmeric
• 2 pounds boned and trimmed beef chuck
• 1 teaspoon sugar
• 2 cans coconut milk (14 ounces each)
• 1 tablespoons finely chopped lemon grass or ½ teaspoon grated lemon zest
• 4 fresh lime or lemon leaves
• Salt
• Rice
• Sliced hot house cucumbers
• Sliced pineapple

Instructions:

1. In a food processor combine onions, garlic, chilies, ginger, coriander, turmeric and ½ cup water.  Whirl until smoothly pureed.
2. But beef into two inch cubes and mix well with sugar and ½ of the onion mixture.
3. Combine remaining onion mixture with the coconut milk, lemon grass and lime leaves in a 6 quart pan.  Bring to a boil and reduce heat and boil gently uncovered until liquid is reduced to about ½.  This takes about 15 to 20 minutes.  Stir, stir and stir again so that it does not scorch.
4. Add beef mixture and bring to t boil over high.  Reduce heat, cover and simmer until meat is well browned and tender enough to shred with a fork.  Don’t forget to remember to stir so it does not stick.  This will take about 2 hours.

Comments: A rendang is a stew of beef chunks braised tender in coconut milk and spices.  Originally before refrigeration, rendang was preserved by cooking it until the beef was almost as dry as jerky thus making it a favorite of travelers.