Rendang (Beef)

Beef rendang builds its deep, complex flavor through a slow simmer of coconut milk infused with charred chilies, galangal, garlic, and shallots that creates a richly spiced, velvety sauce clinging to tender meat. The dish's balance of heat, creaminess, and aromatic spice makes it an impressive yet comforting main course. Perfect for special dinners or when you want to impress guests with authentic Southeast Asian cooking.

Ingredients

2 pounds (900 grams) beef chuck or brisket, cut into 2-inch cubes

1 can (13.5 ounces or 400 milliliters) coconut milk, full-fat

1/2 cup (120 milliliters) coconut cream

8 dried red chilies, stems and seeds removed

4 fresh red chilies, roughly chopped

6 shallots, peeled and chopped

5 cloves garlic, peeled and chopped

2 tablespoons (12 grams) fresh galangal, sliced

2 tablespoons (12 grams) fresh turmeric root, sliced (or 1 tablespoon ground turmeric)

2 stalks lemongrass, white part only, sliced

2 teaspoons (10 grams) salt

1 teaspoon (2 grams) black pepper

2 tablespoons (30 milliliters) vegetable oil

2 bay leaves

1 teaspoon (5 grams) sugar

Instructions

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

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.

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.

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.

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.

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.

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

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.