Beef Rendang

Ingredients

• 1 kg beef (chuck or brisket), cut into 5x5 cm cubes
• 1.5 - 2 litres thick coconut milk (from approx. 4-5 fresh coconuts or 3-4 cans of full-fat coconut milk)
• 2-3 tbsp cooking oil
• 1 tsp salt, or to taste
• 1 tsp palm sugar (gula melaka/gula aren), grated or finely chopped, or to taste

Spice Paste (Ground)

• 10-12 shallots
• 6-8 cloves garlic
• 5 cm ginger
• 5 cm galangal
• 3-4 cm fresh turmeric (or 1 tsp turmeric powder)
• 10-15 dried red chilies (soaked in hot water, seeds removed for less heat), or 8-10 fresh red chilies
• 3-4 candlenuts, toasted
• 1 tsp coriander powder
• 0.5 tsp cumin powder
• Pinch of nutmeg powder

Aromatics (Bruised/Crushed)

• 3-4 stalks lemongrass
• 5-6 kaffir lime leaves
• 2-3 turmeric leaves (daun kunyit), tied in a knot (optional but recommended for authentic flavor)
• 3-4 slices dried tamarind (asam keping/gelugur) (optional, for a slight sour note)

Instructions

1. Prepare the spice paste: Blend all spice paste ingredients with a little oil or water until a smooth paste is formed.
2. Sauté the paste: Heat cooking oil in a large heavy-bottomed pot or wok over medium heat. Add the blended spice paste and sauté until very fragrant and the oil separates (about 5-7 minutes).
3. Brown the beef: Add the beef cubes to the pot. Stir well to coat the beef with the spice paste. Cook for 5-10 minutes until the beef changes color.
4. Add coconut milk and aromatics: Pour in the thick coconut milk. Add the bruised lemongrass, kaffir lime leaves, turmeric leaves, and dried tamarind slices (if using). Add salt and palm sugar.
5. Simmer until boiling: Bring the mixture to a boil over medium-high heat, stirring constantly to prevent the coconut milk from curdling.
6. Reduce and thicken: Once boiling, reduce the heat to low. Simmer gently, stirring frequently (every 5-10 minutes, more often as it thickens) to prevent sticking and burning. This step is crucial and can take 2-3 hours or even longer.
7. Achieve Rendang consistency: Continue to cook until the liquid has almost completely evaporated, the oil has separated, and the rendang takes on a rich, dark brown color. The beef should be extremely tender, and the mixture should be dry and thick, not watery. The oil will be re-absorbed into the paste and meat.
8. Serve: Taste and adjust seasoning if necessary. Serve hot with steamed rice.