Beef Rendang

Ingredients

• 2 pounds beef chuck, cut into 2-inch cubes
• 2 cups unsweetened coconut milk
• 1 cup coconut cream
• 8 dried red chilies, deseeded
• 4 cloves garlic
• 3 tablespoons fresh ginger, sliced
• 3 stalks lemongrass, white part only, chopped
• 4 shallots, peeled
• 2 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2 teaspoons salt
• 3 tablespoons vegetable oil

Instructions

1. Blend dried chilies, garlic, ginger, lemongrass, and shallots with 1/2 cup coconut milk until smooth paste forms
2. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat
3. Add the spice paste and fry for 3-4 minutes, stirring constantly until fragrant
4. Add beef cubes and stir to coat with the spice paste, cooking for 5 minutes
5. Pour in remaining coconut milk and coconut cream, stirring well
6. Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally
7. Add tamarind paste, fish sauce, sugar, and salt
8. Continue simmering for 30-45 minutes until beef is very tender and sauce reduces to a thick, rich consistency
9. The rendang is ready when oil starts to separate from the sauce and beef is fork-tender

Notes

• Use a food processor or blender to create the spice paste for best results
• A Dutch oven or heavy pot with a lid works best for even heat distribution
• Rendang tastes better the next day as flavors develop, so consider making it ahead
• Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months
• Stir occasionally while simmering to prevent sticking and ensure even cooking
• If sauce is too thin at the end, simmer uncovered longer to reduce further