Indonesian
Beef Rendang
Beef slowly cooked in coconut milk, chiles, galangal, lemongrass, and toasted spice paste.
6 servings · 60 minutes prep · 210 minutes cook
Ingredients
Beef
- 3 lb, cut into 2-inch chunks
- 2 tsp, divided
- 2 cans, 13.5 oz each, full-fat
- 1 cup
- 3 stalks, bruised, tender lower parts
- 6, torn
- 1, optional, tied in a knot
- 1 tbsp
- 1/2 cup, toasted coconut paste
Spice Paste
- 8 medium, chopped
- 6 cloves, chopped
- 10, soaked and seeded for less heat
- 3, chopped, fresh; chopped
- 2 tbsp, chopped
- 1 tbsp, chopped
- 1 tsp
- 3 tbsp, for frying paste
Directions
Make the Paste and Start the Braise
- Blend shallot, garlic, dried red chiles, red chiles, galangal, ginger, and turmeric into a paste, adding a splash of water only if needed.
- Heat avocado oil in a Dutch oven over medium heat. Fry the paste for 8 to 10 minutes, stirring often, until darker, glossy, and aromatic.
- Add beef chuck and fine salt, stirring to coat the meat in the paste.
- Add coconut milk, water, lemongrass, makrut lime leaves, and turmeric leaf if using. Bring to a gentle simmer.
Reduce to Rendang
- Simmer partly covered over low heat for about 2 hours, stirring every 20 minutes, until the beef is fork-tender and near {{temperature:195°F}}.
- Stir in tamarind paste and kerisik. Continue cooking uncovered for 45 to 75 minutes, stirring more often as it thickens.
- When the sauce is dark, oily, and clinging to the beef with almost no free liquid, remove lemongrass and leaves. Rest for 20 minutes before serving.
