Beef Rendang (Rendang Daging) — Slow-Braised Coconut Beef

• 1.2 kgbeef chuck (cut into 4 cm cubes)
• 900 mlthick coconut milk
• 250 mlwater
• 30 mlneutral oil
• 60 gunsweetened grated coconut
• 16Asian shallots (peeled)
• 6 clovegarlic (peeled)
• 8large red chiles (stemmed and deseeded for medium heat)
• 4bird's eye chiles (stemmed)
• 2 inchfresh galangal (peeled and sliced)
• 1 inchfresh ginger (peeled and sliced)
• 1 inchfresh turmeric (peeled and sliced)
• 5candlenuts (must be fully cooked before eating)
• 2 tspground coriander
• 1 tspground cumin
• 0.5 tspground white pepper
• 3 stalklemongrass (white parts bruised)
• 8 leafmakrut lime leaves (torn)
• 1 leafturmeric leaf (tied in a knot if large)
• 2 leafIndonesian bay leaves (daun salam)
• 1 stickcinnamon
• 2dried asam kandis (optional but traditional for gentle sourness)
• 15 gpalm sugar (finely shaved)
• 12 gkosher salt

Instructions

1. 1

   Toast the grated coconut in a dry heavy skillet over medium heat for 6 to 8 minutes, stirring constantly until it turns deep golden brown and smells nutty. Pound or process it into a coarse oily paste called kerisik, then set it aside because it will thicken and darken the rendang near the end.

2. 2

   Combine the shallots, garlic, red chiles, bird's eye chiles, galangal, ginger, turmeric, candlenuts, coriander, cumin, white pepper, and 100 ml of the measured water in a blender. Blend to a smooth paste, scraping the sides as needed, so the aromatics cook evenly and do not leave gritty pieces in the finished sauce.

3. 3

   Heat the oil in a wide heavy pot or Dutch oven over medium heat, then add the spice paste. Fry for 10 to 12 minutes, stirring often, until the paste thickens, darkens slightly, and the raw aroma of shallot and turmeric becomes rounded and fragrant.

4. 4

   Add the beef cubes and stir until every piece is coated with the cooked spice paste. Pour in the coconut milk and the remaining 150 ml water, then add the lemongrass, makrut lime leaves, turmeric leaf, Indonesian bay leaves, cinnamon, asam kandis, palm sugar, and salt.

5. 5

   Bring the pot to a gentle boil, then reduce the heat to low and simmer uncovered for about 90 minutes. Stir every 10 to 15 minutes, keeping the heat low enough that the coconut milk bubbles lazily rather than splitting harshly or scorching on the base.

6. 6

   When the beef is tender and the sauce has reduced to a thick coating, stir in the prepared kerisik. Continue cooking for 60 to 90 minutes more, stirring more frequently as the mixture dries, until the coconut oil separates and the rendang turns a dark brown color.

7. 7

   Remove the lemongrass, cinnamon stick, turmeric leaf, bay leaves, and asam kandis before serving. Let the rendang rest for at least 20 minutes off the heat, because the flavor becomes deeper as the spiced coconut coating settles around the beef.