Beef Rendang
Beef rendang is Indonesia's gift to the culinary world. Ranked among the most delicious foods on Earth in international surveys, this dry curry transforms tough cuts of beef into fork-tender, deeply caramelized pieces coated in a concentrated spice paste of lemongrass, galangal, turmeric, and coconut milk. Unlike most curries, rendang is cooked until nearly all the liquid evaporates, leaving the meat lacquered in an intensely flavored, dry coating that is equal parts rich and aromatic.
The process takes patience, but the technique is forgiving. You build a spice paste, brown the beef, add coconut milk, and then let everything simmer low and slow until the liquid reduces and the coconut oil separates from the solids. That final stage, where the sauce "breaks" and the meat begins to fry in coconut oil, is where the real magic happens. The spices caramelize, the meat gets dark and glossy, and the flavor concentrates into something extraordinary. Serve this over steamed jasmine rice and let each forkful speak for itself. Rendang actually tastes even better the next day as the flavors continue to develop.
Ingredients
- ● 2 lbs beef chuck
- ● 2 cans full-fat coconut milk
- ● 2 lemongrass stalks
- ● 4 makrut lime leaves
- ● 6 shallots
- ● 6 garlic cloves
- ● 2 inches fresh galangal or ginger
- ● 1 inch fresh turmeric
- ● 6 dried red chilies
- ● 1/2 cup toasted desiccated coconut
- ● 1 tbsp tamarind paste
- ● 1 tbsp palm sugar or brown sugar
- ● 1.5 tsp salt
- ● 2 tbsp vegetable oil
Instructions
- 1Toast desiccated coconut in a dry skillet over medium heat, stirring constantly, until deep golden brown, about 4 minutes. Transfer to a plate to cool, then grind to a paste in a spice grinder or mortar and pestle. This is kerisik.
- 2Blend shallots, garlic, galangal, turmeric, and soaked dried chilies in a food processor or blender with 2 tablespoons of water until you have a smooth paste.
- 3Heat vegetable oil in a large Dutch oven or heavy pot over medium heat. Add the spice paste and cook, stirring frequently, for 5 minutes until fragrant and darkened.
- 4Add beef cubes and stir to coat in the paste. Cook for 3 minutes, turning the pieces to sear lightly on all sides.
- 5Pour in both cans of coconut milk. Add lemongrass, lime leaves, tamarind paste, palm sugar, and salt. Stir well and bring to a boil.
- 6Reduce heat to a gentle simmer (just a few bubbles breaking the surface). Cook uncovered for 2 to 2.5 hours, stirring every 15 to 20 minutes, until the liquid has almost completely evaporated and the sauce is thick and dark.
- 7Stir in the toasted coconut paste (kerisik). Cook for 5 more minutes, stirring constantly, until the meat is deeply caramelized and coated in the dry, dark sauce.
- 8Remove lemongrass stalks. Taste and adjust salt. Serve over steamed jasmine rice.
Nutrition Facts
| Calories | 480 |
|---|---|
| Protein | 32g |
| Carbohydrates | 12g |
| Fat | 35g |