Beef Rendang Original From Indonesia

• 3 kg chuck or blade steak
• 25 red chillies deseeded if you like it mild
• 10 garlic
• 3 cinnamon barks
• 3 sticks lemongrass
• 15 cloves
• 10 Salam leaves subs with 7 bay leaves
• 20 kaffir lime leaves
• 2 cm ginger
• 5 cm galangal
• 1.5 tsp nutmeg
• 1.5 tsp tumeric (I omit it here)
• 1 TBSP sugar
• 1 TBSP salt
• 1.5 litres coconut cream

Steps :

1. Mix cinnamon barks,salam leaves,kaffir lime leaves,galangal,lemongrass on the 400 ml coconut cream using blend.After then bring to a pan,stir with low heat.Add nutmeg,salt,pepper,galangal and sugar.Stir without oil and water until sweet smelling and oily.
2. Cut the meat to diced shapes,bring to a pan with spice mix set to medium heat.Stir it until mixed up for 10 minutes.After then transfer it to pressure cooker to soften the meat (if you don`t have,you can use pan cover),cook for 10-15 minutes.
3. And then open the pressure cooker,take out all the meat and add remaining coconut cream.Stir with low heat for 3-5 hours (This original recipe for 9 hours),cook until the coconut cream is run out.
4. Stir the meat and sauce together for 15-30 minutes in low heat.
5. Serve with rice or potatoes or as you like.