Beef Rendang

Name: Beef Rendang
Prep time: 40 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: 6
Cuisine: Malaysian
Ingredients: 1.2 kg beef chuck or brisket; 800 ml full-fat coconut milk; 100 g fresh coconut, grated (kerisik); 6 pcs kaffir lime leaves; 3 pcs lemongrass stalks; 2 tbsp palm sugar (or brown sugar); to taste salt; 2 tbsp vegetable oil; 10 pcs dried red chilies; 5 pcs fresh red chilies; 150 g shallots; 6 clove garlic cloves; 30 g fresh galangal; 20 g fresh ginger; 2 pcs lemongrass; 15 g fresh turmeric; 5 pcs candlenuts (or macadamia nuts); 2 tsp coriander seeds; 1 tsp cumin seeds; 1 tsp fennel seeds

A legendary slow-cooked dry curry from Indonesia and Malaysia, where tender chunks of beef are simmered for hours in a rich, fragrant coconut milk broth spiced with lemongrass, galangal, and chilies until almost all the liquid evaporates, leaving deeply caramelized, intensely flavored meat coated in a dark, aromatic paste. Complex, bold, and utterly unforgettable.

Ingredients

1.2 kg beef chuck or brisket
800 ml full-fat coconut milk
100 g fresh coconut, grated (kerisik)
6 pcs kaffir lime leaves
3 pcs lemongrass stalks
2 tbsp palm sugar (or brown sugar)
to taste salt
2 tbsp vegetable oil
10 pcs dried red chilies
5 pcs fresh red chilies
150 g shallots
6 clove garlic cloves
30 g fresh galangal
20 g fresh ginger
2 pcs lemongrass
15 g fresh turmeric
5 pcs candlenuts (or macadamia nuts)
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds

Instructions

Make the kerisik: Place grated coconut in a dry skillet over medium heat. Stir continuously for 8–10 minutes until it turns a deep golden brown and becomes fragrant. Transfer to a mortar or small food processor and grind into a rough, oily paste. Set aside.
Make the spice paste (rempah): Combine the soaked dried chilies, fresh red chilies, shallots, garlic, galangal, ginger, chopped lemongrass, turmeric, candlenuts, ground coriander, ground cumin, and ground fennel in a blender or food processor. Add 3–4 tablespoons of water to help it blend, then process to a very smooth, vibrant red paste.
Fry the spice paste: Heat vegetable oil in a large, heavy-bottomed wok or Dutch oven over medium heat. Add the spice paste and fry, stirring frequently, for 12–15 minutes until it darkens, the oil separates from the paste, and the raw smell gives way to a rich, fragrant aroma.
Brown the beef and build the braise: Add the beef chunks to the wok and stir well to coat every piece in the spice paste. Cook for 5 minutes, stirring, until the beef is sealed on all sides. Pour in the coconut milk, then add the bruised lemongrass stalks, shredded kaffir lime leaves, and palm sugar. Stir to combine.
First simmer — high heat: Bring the mixture to a full boil over high heat, stirring occasionally. Let it boil vigorously for 10 minutes to begin reducing the coconut milk.
Long slow cook — medium-low heat: Reduce the heat to medium-low so the liquid simmers steadily. Cook uncovered for 1.5 to 2 hours, stirring every 15–20 minutes to prevent sticking. The sauce will gradually thicken and reduce as the beef becomes very tender.
Add kerisik and finish: Once the sauce has thickened considerably and the oil starts to separate, stir in the toasted coconut paste (kerisik). Continue cooking over low heat, stirring more frequently now, for a further 20–30 minutes. The rendang is done when nearly all the liquid has evaporated, the oil is frying the beef in the paste, and the meat is coated in a rich, dark, almost-dry gravy. Season generously with salt.
Rest and serve: Remove the lemongrass stalks. Allow the rendang to rest off the heat for 5–10 minutes — it will continue to absorb flavours as it sits. Serve with steamed jasmine rice or ketupat (compressed rice cakes), and garnish with extra shredded kaffir lime leaves if desired.