Indonesian Beef Rendang
Slow-cooked Indonesian curry where beef simmers in coconut milk and spices until the liquid evaporates and the meat becomes deeply caramelized and intense.
Ingredients
- 2.5 lbs beef chuck, cubed
- 2 cans coconut milk
- Spice paste: 6 shallots, 6 cloves garlic, 4 red chilies, 2 inch ginger, 2 inch galangal, 2 stalks lemongrass (white parts), 2 tbsp coriander, 1 tbsp turmeric
- 4 kaffir lime leaves
- 2 cinnamon sticks
- 4 cloves
- 1 cup toasted shredded coconut
- 2 tbsp tamarind paste
- 2 tbsp brown sugar
- Salt
Instructions
-
1
Blend all spice paste ingredients into a smooth paste.
-
2
Cook spice paste in a Dutch oven over medium heat for 5 minutes until fragrant.
-
3
Add beef, coconut milk, lime leaves, cinnamon, cloves, tamarind, and brown sugar. Bring to a simmer.
-
4
Cook uncovered on medium-low for 2-2.5 hours, stirring frequently, until the liquid has evaporated and the beef is dark brown and coated in a thick paste.
-
5
Stir in toasted coconut in the last 15 minutes. Season with salt. Serve with steamed jasmine rice.
