Beef Rendang

Tender beef braised in a rich, deeply spiced coconut sauce infused with dried chilies, galangal, and lemongrass creates this restaurant-quality curry with incredible depth of flavor. The long simmer allows the meat to absorb all those aromatic Thai spices while the coconut milk mellows the heat into something irresistibly smooth. Make this when you want to impress guests or need a comforting dinner that tastes like you've been cooking all day.

Ingredients

3 lbs beef chuck roast, cut into 2-inch cubes

2 cans (14 oz each) coconut milk

8 dried red chilies, deseeded and soaked

6 shallots, peeled

4 cloves garlic

2-inch piece fresh ginger

2-inch piece fresh galangal

3 lemongrass stalks, tender parts only

4 kaffir lime leaves

2 tbsp tamarind paste

2 tbsp palm sugar or brown sugar

1 tbsp salt

1 tsp ground coriander

1 cinnamon stick

3 star anise

4 cardamom pods

1 cup toasted coconut flakes

Instructions

Blend soaked chilies, shallots, garlic, ginger, galangal, and lemongrass into a smooth paste using a food processor or mortar and pestle.

Heat a large heavy-bottomed pot over medium heat and toast the coconut flakes until golden brown, then set aside.

In the same pot, cook the spice paste for 5-7 minutes until fragrant and the oil begins to separate.

Add beef cubes and brown on all sides, about 8-10 minutes total.

Pour in coconut milk, add kaffir lime leaves, cinnamon stick, star anise, cardamom pods, tamarind paste, palm sugar, salt, and ground coriander.

Bring to a boil, then reduce heat to low and simmer uncovered for 2.5-3 hours, stirring occasionally.

During the last 30 minutes, stir in the toasted coconut and continue cooking until the sauce is very thick and dark brown.

The rendang is ready when the meat is fork-tender and the sauce has reduced to coat the beef with a rich, dark coating.

Remove whole spices before serving and adjust seasoning with salt and sugar if needed.