Beef Rendang
A richly spiced Indonesian dry curry where beef is slowly braised in coconut milk and a fragrant spice paste until the liquid evaporates and the meat caramelizes in its own fat. The result is intensely flavored, fork-tender beef with a deep, complex crust.
Ingredients
- 2 lbs beef chuck, cut into 2-in cubes
- 2 cans full-fat coconut milk
- 6 shallots, roughly chopped
- 6 cloves garlic cloves, roughly chopped
- 2-in piece fresh ginger, peeled, sliced
- 2 stalks lemongrass stalks, bruised, cut in 3
- 8 dried red chilies (or 1 tbsp chili flakes), soaked, drained
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 6 leaves kaffir lime leaves (or 1 tsp lime zest), torn
- 1/4 cup unsweetened shredded coconut, toasted
- 1 tsp salt
- 2 tbsp neutral cooking oil
Instructions
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1
Blend 6 roughly chopped shallots, 6 cloves roughly chopped garlic cloves, 2-in piece peeled, sliced fresh ginger, 8 soaked, drained dried red chilies (or 1 tbsp chili flakes), 1 tsp ground turmeric, 2 tsp ground coriander, and 1 tsp ground cumin into a smooth spice paste using a blender or food processor with a splash of water.
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2
Heat 2 tbsp neutral cooking oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the spice paste and cook, stirring frequently, for 8-10 minutes until fragrant and the paste darkens slightly.
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3
Add 2 lbs cut into 2-in cubes beef chuck to the pot and stir to coat every piece with the spice paste. Cook for 5 minutes, turning occasionally.
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4
Pour in 2 cans full-fat coconut milk and add 2 stalks bruised, cut in 3 lemongrass stalks and 6 leaves torn kaffir lime leaves (or 1 tsp lime zest). Season with 1 tsp salt. Bring to a boil, then reduce heat to medium-low.
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5
Simmer uncovered, stirring every 15 minutes, for 1 hour until the coconut milk reduces by half.
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6
Add 1/4 cup toasted unsweetened shredded coconut. Continue simmering, now stirring more frequently, for another 45-60 minutes. The liquid will evaporate fully and the beef will begin to fry in the rendered fat. Stir constantly in this final stage to prevent burning.
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7
Cook until the beef reaches an internal temperature of at least 195°F (90°C) and the exterior is a deep mahogany color. Remove lemongrass stalks and lime leaves before serving.
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8
Serve over steamed jasmine rice.