Classic Beef Rendang

Ingredients

• 1 kg beef (brisket or chuck), cut into 4-5 cm cubes
• 1.5 liters thick coconut milk (from ~3 fresh coconuts or 2 cans, ~400ml each)
• 500 ml thin coconut milk (or water)
• 2-3 stalks lemongrass, bruised
• 4 kaffir lime leaves, torn
• 1 turmeric leaf (daun kunyit), tied in a knot (optional)
• 1 tsp tamarind paste, dissolved in 2 tbsp hot water (discard solids)
• 1 tsp salt, or to taste
• 1 tsp palm sugar (gula melaka) or brown sugar, or to taste
• Cooking oil

Ground Spice Paste:

• 10-15 shallots
• 5-7 cloves garlic
• 5-10 red chilies (adjust to preference, deseed for less heat)
• 5-7 bird's eye chilies (optional, for extra heat)
• 2 cm fresh ginger
• 3 cm galangal
• 3 candlenuts, roasted or fried
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp ground fennel
• 1/4 tsp ground turmeric (or 1 cm fresh turmeric)

Instructions

1. Prepare the Spice Paste: Blend all ground spice paste ingredients with a little oil or water until a smooth paste is formed.
2. Sauté the Paste: Heat 2-3 tablespoons of cooking oil in a large wok or pot over medium heat. Add the spice paste and sauté for 8-10 minutes until fragrant and the oil separates.
3. Add Beef and Aromatics: Add the beef cubes and stir well to coat with the spice paste. Cook for 5 minutes until the beef changes color and is lightly seared. Add the bruised lemongrass, torn kaffir lime leaves, and turmeric leaf (if using). Stir everything together.
4. First Simmer with Thin Coconut Milk: Pour in the thin coconut milk (or water) and bring to a simmer. Cook, stirring occasionally, until the liquid has reduced by about half and the beef starts to tenderize (approx. 30-45 minutes).
5. Second Simmer with Thick Coconut Milk: Add the thick coconut milk, dissolved tamarind paste, salt, and palm sugar. Stir well to combine. Bring the mixture to a gentle boil, then reduce the heat to low.
6. Slow Cook to Perfection: Continue to simmer on low heat, stirring frequently to prevent sticking and burning, especially as the liquid reduces. This process can take 2-4 hours, or even longer, depending on the desired consistency and tenderness of the beef.
7. Achieve Rendang Texture: The rendang is ready when the liquid has almost completely evaporated, the oil has separated, and the beef is extremely tender and coated in a rich, dark, caramelized paste. The color will darken significantly. For "rendang kering" (dry rendang), continue cooking until almost all liquid is gone and the sauce is very thick and clings to the meat. For "kalio" (a wetter version of rendang), stop cooking when there is still a significant amount of sauce.
8. Serve: Serve hot with steamed white rice.