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Ingredients
Beef
- 2 lb Beef chuck or boneless beef short rib, cut into approximately 1 1/2-inch chunks
Spice Paste
- 8 whole Shallots, roughly chopped
- 5 cloves Garlic cloves
- 2 piece Fresh ginger
- 2 piece Fresh galangal
- 3 stalks Lemongrass, tender white portions, thinly sliced
- 10 chiles Dried red chiles, soaked in warm water and drained; adjust downward for milder result
Whole Aromatics
- 4 tbsp Neutral oil
- 1 stick Cinnamon stick, approximately 2 inches
- 4 whole Whole cloves
- 3 whole Whole star anise
- 4 pods Green cardamom pods, lightly crushed
- 1 stalk Lemongrass stalk, bruised and cut into sections
Liquid
- 13 1/2 400 ml can Full-fat unsweetened coconut milk
- 1 cup Water
Finish
- 2 tbsp Tamarind water or tamarind concentrate, or 1 tbsp concentrate diluted with 1 tbsp water
- 6 leaves Makrut lime leaves, finely sliced
- 1/2 cup Kerisik (toasted grated coconut)
- 1 tbsp Palm sugar
- 1 tsp Kosher salt, plus more to taste
Instructions
Blend shallots, garlic, ginger, galangal, sliced lemongrass and soaked dried chiles into a very fine paste. Add only enough water to help the blender move if absolutely necessary.
Heat neutral oil in a wide heavy pot.
Add cinnamon, cloves, star anise, and cardamom.
Cook approximately 30 seconds until aromatic.
0 minAdd spice paste.
Cook over medium heat approximately 8–12 minutes, stirring frequently, until noticeably darker, concentrated and intensely fragrant. Do not rush this stage.
10 minAdd beef and bruised lemongrass.
Stir approximately 2 minutes so the beef becomes thoroughly coated.
2 minAdd coconut milk and water.
Bring to a gentle simmer.
Cook uncovered or partially covered over medium-low heat approximately 60–75 minutes, stirring periodically.
65 minAdd tamarind, makrut lime leaves, kerisik, palm sugar, and salt.
Reduce heat to low.
Continue cooking another 60–90 minutes, stirring increasingly often as liquid evaporates.
75 minAs the rendang becomes thick, reduce heat as needed to prevent scorching.
Continue until beef is very tender, liquid is almost completely reduced, coconut-spice paste clings tightly to every piece, natural oils begin separating, and color becomes deep mahogany-brown. The final dish should NOT resemble a bowl of wet curry.
Remove whole spices and large lemongrass pieces where practical.
Taste and adjust salt.
Rest approximately 10 minutes before serving.
10 minChef's Notes & Storage
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