Beef Rendang
Beef simmered for hours in coconut milk with a lemongrass and galangal spice paste until the liquid cooks away and the meat fries in the separated oil, turning dark, dry, and intensely spiced.
- 1
Soak the dried chiles in the boiling water for 20 minutes, then drain and blend with the shallots, garlic, ginger, galangal, and turmeric to a smooth paste.
- 2
Toast the shredded coconut in a dry pan over medium-low heat for 6 minutes, stirring constantly, until evenly brown. Grind it to a coarse paste in a mortar or spice grinder and set aside.
- 3
Heat the coconut oil in a wide heavy pot over medium heat and fry the spice paste with the lemongrass for 12 minutes, until it darkens and the oil separates at the edges.
- 4
Add the beef and turn it in the paste for 5 minutes, then pour in the coconut milk with the lime leaves, tamarind, palm sugar, and salt.
- 5
Bring to a simmer and cook uncovered over low heat for 2 hours, stirring every 20 minutes, until the sauce has reduced by about half and the beef is tender.
- 6
Stir in the ground toasted coconut and continue cooking for 60 to 75 minutes, stirring more often as it thickens, until the sauce is dark brown and clings to the meat.
- 7
Cook the last 10 minutes stirring constantly, once the oil has separated and the meat is essentially frying, until the pieces are glossy and almost dry.
- 8
Discard the lemongrass and lime leaves and serve with steamed rice.
Ingredients
- 12 dried red chiles, stemmed and seeded
- 1 cup boiling water
- 8 shallots, peeled
- 6 cloves garlic, peeled
- 2 inches fresh ginger, peeled and sliced
- 2 inches fresh galangal, peeled and sliced
- 1 teaspoon ground turmeric
- 1/4 cup unsweetened shredded coconut
- 3 tablespoons coconut oil
- 3 stalks lemongrass, bruised and tied
- 3 pounds beef chuck, cut into 2-inch cubes
- 4 cups full-fat coconut milk
- 6 makrut lime leaves
- 2 tablespoons tamarind paste
- 2 tablespoons palm sugar, chopped
- 2 teaspoons kosher salt
Instructions
- 1
Soak the dried chiles in the boiling water for 20 minutes, then drain and blend with the shallots, garlic, ginger, galangal, and turmeric to a smooth paste.
- 2
Toast the shredded coconut in a dry pan over medium-low heat for 6 minutes, stirring constantly, until evenly brown. Grind it to a coarse paste in a mortar or spice grinder and set aside.
- 3
Heat the coconut oil in a wide heavy pot over medium heat and fry the spice paste with the lemongrass for 12 minutes, until it darkens and the oil separates at the edges.
- 4
Add the beef and turn it in the paste for 5 minutes, then pour in the coconut milk with the lime leaves, tamarind, palm sugar, and salt.
- 5
Bring to a simmer and cook uncovered over low heat for 2 hours, stirring every 20 minutes, until the sauce has reduced by about half and the beef is tender.
- 6
Stir in the ground toasted coconut and continue cooking for 60 to 75 minutes, stirring more often as it thickens, until the sauce is dark brown and clings to the meat.
- 7
Cook the last 10 minutes stirring constantly, once the oil has separated and the meat is essentially frying, until the pieces are glossy and almost dry.
- 8
Discard the lemongrass and lime leaves and serve with steamed rice.