Entrée: Indonesia – Beef Rendang (Slow-Cooked Spiced Beef)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 3 hrs

Additional 15 min

Total 3 hrs 30 min

Ingredients

3.3–4.4 lb / 1.5–2 kg beef chuck or brisket, trimmed and cut into 1-inch / 2–3 cm cubes
3 1 / 3 cups / 800 ml coconut milk, divided (about 2 cans)
2–3 tbsp neutral oil (vegetable or coconut) for sautéing
6 shallots, peeled
6 garlic cloves, peeled
4–6 red chilies (adjust to heat preference), seeded if desired
4 candlenuts (kemiri) or 2 tbsp macadamia/nut substitute
1 1 / 4 inch / 3 cm fresh galangal, peeled and sliced (substitute with extra ginger if unavailable)
1 1 / 4 inch / 3 cm fresh ginger, peeled
1 1 / 4 inch / 3 cm fresh turmeric, peeled (or 1 tsp ground turmeric)
2 stalks lemongrass, white part only, tough outer layers removed and roughly chopped
1 tsp ground coriander
1 tsp ground cumin
1 / 2–1 tsp white or black pepper
6–8 kaffir lime leaves, slightly torn (or 2 bay leaves if unavailable)
2–3 turmeric leaves, torn (optional)
1 tbsp tamarind paste (or 1–2 tbsp tamarind water/asam kandis), to taste
2 tbsp palm sugar or packed brown sugar (adjust to taste)
Salt to taste (start with 1–1 1 / 2 tsp)
1 cup / 100 g freshly grated coconut or desiccated coconut to make kerisik (toasted coconut paste)
Additional water as needed (up to 3 / 4–1 1 / 4 cup / 200–300 ml) to adjust liquid while braising
Optional garnish: fried shallots, sliced red chilies, chopped cilantro or kaffir lime leaves

Instructions

Prepare the beef: trim excess fat, cut into 2–3 cm cubes, pat dry. Set aside.
Make the spice paste: in a blender or food processor, combine shallots, garlic, red chilies, candlenuts, galangal, ginger, turmeric, ground coriander, ground cumin, and pepper. Add 2–3 tablespoons of coconut milk or a little oil to help the blender run. Process to a smooth paste. Scrape down sides as needed.
Brown the paste: heat 2–3 tbsp oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the spice paste and sauté, stirring frequently, until fragrant and the oil begins to separate from the paste, about 8–12 minutes. This step deepens flavor—do not rush or let burn.
Add aromatics: stir in chopped lemongrass, torn kaffir lime leaves and turmeric leaves (if using), and cook 2–3 minutes more to release their fragrance.
Add the beef: increase heat to medium-high, add the beef cubes and stir to coat them thoroughly in the paste. Brown the meat lightly on all sides, about 5–8 minutes.
Add coconut milk and simmer: pour in most of the coconut milk (reserve about 150–200 ml for later) to just cover the beef. Add the tamarind paste and bring to a gentle boil. Reduce heat to low, partially cover the pot, and simmer gently. Cook low and slow, uncovered or partially covered, stirring every 10–15 minutes and scraping the bottom to prevent sticking. If the sauce reduces too fast or begins to catch, add a splash of water.
Long braise until tender: continue to braise for 1.5–2 hours (total braising time can be 2–3 hours depending on cut and size), until the beef is very tender and the liquid has reduced significantly and thickened. The goal is deep, concentrated flavor and separation of coconut oil from the sauce.
Make kerisik (toasted coconut paste): while the meat is braising or when the sauce is thickening, toast the grated coconut in a dry skillet over medium-low heat, stirring constantly, until it turns a deep golden-brown (be careful—it can burn quickly). Remove from heat, let cool slightly, then grind or pound it into a coarse paste with a little oil or a splash of reserved coconut milk. This is kerisik and adds the characteristic nutty, toasted coconut flavor.
Finish with kerisik and remaining coconut milk: when the sauce is dark and mostly reduced and the meat is tender, stir in the kerisik and the reserved coconut milk. Add the palm sugar and adjust salt. Continue cooking on low, stirring often, until the mixture darkens further, the oil separates and collects around the edges, and the beef pieces are coated in a thick, dry, deeply colored paste—this can take another 20–45 minutes. If it becomes too dry, add a tablespoon or two of the reserved coconut milk or water to prevent scorching.
Adjust seasoning and rest: taste and adjust with salt, a little more sugar or tamarind if needed. Remove and discard any large lemongrass stalk pieces or tough leaf stems. Let the rendang rest for 10–15 minutes off the heat to allow flavors to settle.
Serve: transfer to a serving platter and garnish with fried shallots, extra torn kaffir lime leaves or sliced chilies if desired. Serve hot with steamed rice or ketupat/plain rice.