beef rendang

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2 lbs cubed beef

2 T. Canola oil

3 crushed garlic cloves

2 cans coconut milk

2 stalks of lemongrass, tied 

1tsp gochujang chili paste

1 cup water

Start here. Sauté the beef and garlic in a pressure cooker. Add the remaining ingredients. Pressure cook for 20-30 minutes to Carmelize and tenderize the beef. Set aside and cool.  

Spice paste

2 T gochujang paste

1 zest of whole lime

3-4 inches of ginger peeled

1 tsp turmeric 

1 tsp smoked paprika 

1 tsp cumin 

1/2 cup chopped cilantro 

1/2 cup chopped basil

3 shallots

Combine all in good processor and grind down to a paste. Add a bit of oil if too dry. 

Remove the lemongrass from the beef. Add the paste and stir in. Continue to cook everything down on slow cooker high until sauce thickens and gets to be a reddish brown gravy. Usually 2-3 hours.

Serve over rice/rice noodles/Asian porridge