Indonesian Beef Rendang (Rendang Daging) — Slow-Cooked Minangkabau Coconut Beef

• 1200 gbeef chuck (cut into 5 cm cubes)
• 800 mlfull-fat coconut milk
• 250 mlwater
• 2 tbspneutral oil
• 60 ggrated coconut (unsweetened, toasted and pounded to a paste)
• 12Asian shallots (peeled and roughly chopped)
• 6 clovegarlic
• 8fresh red chiles (stems removed; deseed 4 for medium heat)
• 6dried red chiles (soaked in hot water for 15 minutes and drained)
• 2 inchfresh galangal (peeled and sliced)
• 1 inchfresh ginger (peeled and sliced)
• 1 inchfresh turmeric (peeled and sliced)
• 5candlenuts (lightly toasted)
• 2 tspcoriander seeds (toasted)
• 1 tspcumin seeds (toasted)
• 3lemongrass stalks (white parts bruised)
• 6 leafkaffir lime leaves (torn to release aroma)
• 1 leafturmeric leaf (tied into a knot, if available)
• 3 leafIndonesian bay leaves (daun salam)
• 1 tbsptamarind paste
• 2 tspfine sea salt
• 1 tbsppalm sugar (optional in many Minangkabau homes, but balances bitterness from toasted spices)

Instructions

1. 1

   Toast the grated coconut in a dry skillet over medium-low heat for 8 to 10 minutes, stirring constantly until it turns deep golden brown. Pound it in a mortar or process it while warm until the oils release and it becomes a coarse, damp paste called kerisik.

2. 2

   Make the spice paste by grinding the shallots, garlic, fresh chiles, soaked dried chiles, galangal, ginger, turmeric, candlenuts, coriander seeds, and cumin seeds. Add 2 tbsp of the measured coconut milk only if needed to help the paste move, and blend until very fine rather than chunky.

3. 3

   Heat the oil in a heavy Dutch oven or wide clay pot over medium heat. Add the spice paste and cook for 10 to 12 minutes, stirring often, until it darkens slightly, smells rounded and fragrant, and the oil begins to separate at the edges.

4. 4

   Add the lemongrass, kaffir lime leaves, turmeric leaf, and Indonesian bay leaves to the pot. Stir for 2 minutes so the hot paste coats the leaves and bruised lemongrass, which helps release their oils into the rendang base.

5. 5

   Add the beef cubes and stir until every surface is coated with the cooked spice paste. Cook for 5 minutes, turning the beef several times, so the meat loses its raw color but does not brown hard.

6. 6

   Pour in the coconut milk and water, then add the tamarind paste, salt, and palm sugar. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low so the liquid bubbles slowly and evenly.

7. 7

   Cook uncovered for about 2 hours, stirring every 15 minutes at first and every 8 minutes once the liquid thickens. Keep the heat low enough that the coconut milk reduces without scorching, because a burnt coconut base will make the finished rendang bitter.

8. 8

   Stir in the kerisik once the sauce has reduced to a thick gravy and the beef is nearly tender. Continue cooking for 45 to 70 minutes, stirring more frequently, until the sauce clings to the meat, the oil separates, and the color becomes dark reddish brown.

9. 9

   Remove the lemongrass, turmeric leaf, and bay leaves before serving. Rest the rendang for 20 minutes off the heat, because the flavor deepens as the coconut oil settles and the spice paste tightens around the beef.