Authentic Indonesian Beef Rendang

• •2 lb beef chuck or shank, cut into 1.5-inch cubes
• •2 cup thick coconut cream
• •2 cup coconut milk
• •0.5 cup fresh grated coconut (or unsweetened desiccated coconut)
• •3 lemongrass stalks, bruised and knotted
• •5 kaffir lime leaves, bruised
• •1 turmeric leaf, tied in a knot
• •2 pieces asam kandis or asam gelugur (or substitute 1 tsp tamarind paste)
• •1 tablespoon Indonesian palm sugar (gula aren or gula jawa), shaved
• •1.5 teaspoon fine sea salt
• •10 Asian shallots, peeled and roughly chopped
• •6 garlic cloves, peeled
• •8 large red curly chilies (cabe keriting) or red Fresno chilies, sliced
• •4 red bird's eye chilies (cabe rawit)
• •2 inch fresh galangal, peeled and sliced
• •1.5 inch fresh ginger, peeled and sliced
• •1 inch fresh turmeric, peeled and sliced
• •1 tablespoon coriander seeds, toasted and ground
• •0.5 teaspoon ground cumin
• •0.3 teaspoon freshly grated nutmeg

Instructions

1. 1

   Make the kerisik (toasted coconut paste): In a dry skillet over medium-low heat, toast the grated coconut, stirring constantly, until it turns a deep golden brown. Transfer to a mortar and pestle or spice grinder and pound or pulse until finely ground and oily. Set aside.

2. 2

   Make the bumbu (spice paste): In a food processor or blender, combine the shallots, garlic, red curly chilies, bird's eye chilies, galangal, ginger, turmeric, ground coriander, cumin, and nutmeg with 2 tablespoons of water or coconut milk. Blend until a very smooth, fine paste forms.

3. 3

   In a large wok or heavy-bottomed Dutch oven, combine the blended spice paste, coconut milk, thick coconut cream, bruised lemongrass, kaffir lime leaves, and turmeric leaf. Stir well to integrate.

4. 4

   Bring the mixture to a gentle boil over medium heat, stirring continuously in one direction to prevent the coconut milk from curdling.

5. 5

   Add the beef cubes and bring back to a simmer. Reduce the heat to medium-low and cook uncovered, stirring occasionally, for about 1.5 to 2 hours until the liquid reduces into a thick, glossy gravy (the Kalio stage).

6. 6

   Stir in the prepared kerisik, shaved palm sugar, asam kandis (or tamarind paste), and sea salt.

7. 7

   Reduce the heat to low. Continue to cook for another 1 to 1.5 hours, stirring frequently and scraping the bottom of the pan to prevent burning. As the sauce darkens, the oil will separate and fry the meat in its own rendered coconut oil and spices.

8. 8

   Continue slow frying and stirring until the beef turns a rich, dark brown color, the sauce clings dryly to the meat, and the beef is melt-in-your-mouth tender. Discard the lemongrass stalks, kaffir lime leaves, and turmeric leaf before serving.

Chef's Tips

• 💡True Minangkabau rendang is a dry curry cooked until the coconut milk breaks down into oil and deeply caramelizes the spice paste onto the meat.
• 💡Use beef chuck, shank, or brisket—cuts rich in collagen and connective tissue that hold up to prolonged slow cooking without drying out.
• 💡Do not rush the final stage; low heat and constant gentle stirring are essential to prevent the dark caramelized bumbu from scorching and becoming bitter.
• 💡Rendang tastes even better the next day after the flavors have melded. It keeps well refrigerated for up to a week and freezes exceptionally well.