Authentic Beef Rendang

Instructions

1. 1

   Cut beef chuck into 2-inch cubes, trimming excess fat but leaving some marbling for flavor. Pat dry with paper towels and set aside.

2. 2

   Soak dried chilies in hot water for 15 minutes until softened. Drain and remove seeds if you prefer less heat.

3. 3

   In a food processor, blend shallots, garlic, ginger, galangal, soaked chilies, and 2 tablespoons of coconut milk into a smooth paste. This is your spice paste (rempah).

4. 4

   Bruise lemongrass stalks with the back of a knife and tie into knots. Tear kaffir lime leaves slightly to release oils.

5. 5

   Heat oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the spice paste and fry for 8-10 minutes, stirring constantly, until fragrant and oil separates.

6. 6

   Add turmeric, coriander, and cumin powder. Fry for another 2 minutes until the raw spice smell disappears.

7. 7

   Add beef cubes and stir to coat thoroughly with the spice paste. Cook for 5 minutes until beef is sealed on all sides.

8. 8

   Pour in coconut milk, add lemongrass, kaffir lime leaves, tamarind paste, palm sugar, and salt. Stir well and bring to a boil.

9. 9

   Reduce heat to low and simmer uncovered for 2.5-3 hours, stirring every 20 minutes to prevent sticking. The sauce should reduce and thicken significantly.

10. 10

    In the last 30 minutes, add toasted coconut and continue cooking. The oil will start to separate, and the sauce will become dark and thick.

11. 11

    Continue cooking until the beef is fork-tender and the sauce has reduced to a thick, dark coating that clings to the meat. The rendang should be almost dry.

12. 12

    Taste and adjust seasoning with more salt or palm sugar if needed. Remove lemongrass stalks before serving.

13. 13

    Serve hot with steamed jasmine rice or coconut rice.