Rendang (Beef)

Instructions

1. 1

   Soak the dried red chilies in hot water for 15 minutes until softened, then drain.

2. 2

   Combine the soaked dried chilies, fresh chilies, shallots, garlic, galangal, turmeric, and lemongrass in a food processor. Add 1/4 cup (60 milliliters) water and blend into a smooth paste, working in batches if necessary.

3. 3

   Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the spice paste and fry, stirring frequently, for 8-10 minutes until fragrant and the color deepens to a rust-brown shade.

4. 4

   Increase the heat to medium-high and add the beef cubes. Stir well to coat all pieces with the spice paste, cooking for 5-7 minutes until the beef begins to brown.

5. 5

   Pour in the coconut milk and add the bay leaves, salt, sugar, and black pepper. Stir thoroughly and bring to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 45-50 minutes, stirring occasionally, until the beef is tender and the liquid has reduced by about two-thirds.

6. 6

   Continue cooking for another 20-30 minutes over low heat, stirring frequently. The curry should become very thick and dry, with the oil separating and the beef taking on a dark, caramelized coating. The mixture should look almost like a paste clinging to the beef pieces.

7. 7

   Stir in the coconut cream during the final 5 minutes of cooking for extra richness and to achieve the final glossy texture.

8. 8

   Taste and adjust seasoning with additional salt or sugar as needed. The rendang should be intensely flavorful with a balance of heat, spice, and richness.