Beef Rendang
Beef braised in coconut milk and a pounded spice paste until the sauce all but disappears and the meat fries in its own rich, dark oils. The national dish, done slowly and properly.
The whole recipe in 60 seconds
Beef Rendang, in 5 ideas
- Rendang is a dry curry. The coconut milk cooks down until it splits and the beef fries gently in the oil that remains.
- The paste is pounded or blended wet. Galangal, turmeric, lemongrass and two kinds of chile do the heavy lifting.
- Kerisik, toasted coconut pounded to a paste. Is the difference between a good rendang and a great one.
- Patience at the end is everything. The last half hour of stirring is where the dark color and deep flavor happen.
- Day two rendang is better than day one. The spices settle into the meat overnight.
What you need
Ingredients
- 2 lb beef chuck, cut in large cubes
- 2 cups coconut milk
- 4 shallots
- 6 garlic cloves
- 2 oz ginger
- 2 oz galangal
- 1 oz fresh turmeric, or 1 tsp ground
- 4 stalks lemongrass, bruised
- 6 dried red chiles, soaked
- 4 fresh red chiles
- 1 cup desiccated coconut, for kerisik
- 2 tsp fine sea salt
How to make it
Method
Blend the shallots, garlic, ginger, galangal, turmeric and both chiles with a splash of water into a smooth paste.
Toast the desiccated coconut in a dry pan until deep golden, then pound or blend to a coarse, oily paste: this is the kerisik.
Put the beef, spice paste, coconut milk, lemongrass and salt in a wide pot. Bring to a boil, then settle to the gentlest simmer.
Cook uncovered for about 2 hours, stirring now and then, until the sauce has thickened and darkened and the oil begins to separate.
Stir in the kerisik. Cook 30 minutes more, stirring often now, until the sauce clings and fries around the beef and turns a deep mahogany.
Fish out the lemongrass. Rest 10 minutes and serve with plain steamed rice.
Use a wide, heavy pot: the broad base is what lets the sauce reduce and fry instead of steam.