Indonesian Beef Rendang

Ingredients

• 6 shallots (for spice paste)
• 4 cloves garlic (for spice paste)
• 2 stalks lemongrass (white part only, for spice paste)
• 1 inch ginger (for spice paste)
• 1 inch galangal (for spice paste)
• 5 dried red chilies (soaked, for spice paste)
• 5 red chilies (fresh, for spice paste)
• 1 tsp coriander powder (for spice paste)
• 0.5 tsp cumin powder (for spice paste)
• 0.5 cup grated coconut (to make kerisik)
• 3 tbsp cooking oil (for frying paste)
• whole spices (cinnamon stick, star anise, and cloves for tempering)
• 4 kaffir lime leaves (fresh)
• 1 turmeric leaf (fresh)
• 1 tbsp tamarind paste
• 1 tbsp palm sugar (chopped)
• 400 ml coconut milk (full fat)
• 1.5 lb beef (chuck or shank, cut into cubes)

Steps

1. 1

   Add the grated coconut to a dry pan over medium-low heat. Toast, stirring constantly, until it reaches a deep dark brown color. Transfer to a mortar and pestle and pound until it forms a thick, oily paste called kerisik. Set aside.

2. 2

   Prepare the spice paste by blending the shallots, garlic, lemongrass, ginger, galangal, soaked dried chilies, fresh red chilies, coriander powder, and cumin powder until smooth.

3. 3

   Heat oil in a large pan or wok. Add the whole spices (cinnamon, star anise, cloves) and fry for a minute until fragrant to temper them.

4. 4

   Add the prepared spice paste to the pan and fry in the oil until the moisture evaporates and the oil begins to separate from the paste.

5. 5

   Add the kaffir lime leaves, turmeric leaf, tamarind paste, the prepared kerisik, and palm sugar. Stir well to combine.

6. 6

   Pour in the coconut milk and stir to incorporate with the spice base.

7. 7

   Add the beef cubes to the pan. Bring to a gentle simmer, then cover and cook for about 1 hour.

8. 8

   After 1 hour, remove the lid. Continue to simmer uncovered for another 1 to 2 hours, stirring occasionally. This allows the liquid to evaporate and the coconut milk to caramelize.

9. 9

   Continue cooking until the beef is tender and the sauce has reduced to a thick, dark brown coating around the meat. The final dish should be fairly dry.

10. 10

    Serve the rendang over steamed rice with desired condiments.

Notes

Rendang is a labor of love; the slow reduction process is essential for the deep flavor and dark color. If the beef is not tender enough by the time the liquid has evaporated, add a splash of water and continue simmering.

Nutrition per serving

• main
• beef
• stew
• slow-cooked
• Indonesian
• spicy
• dairy-free
• gluten-free