Indonesian Beef Rendang

Rich, deeply spiced Indonesian beef slow-cooked in coconut milk until the sauce clings to every shred. The meat turns impossibly tender while the aromatics caramelize into a dark, complex paste. This is the real deal: hours of gentle simmering transform humble chuck into something extraordinary. The final result is tender, intensely flavored, and almost dry, with each piece coated in a thick, fragrant spice crust. It gets even better the next day.

Ingredients

  • 3 lb beef chuck, cut into 2-inch cubes
  • 8 medium shallots, peeled and roughly chopped
  • 8 cloves garlic, peeled
  • 2-inch piece fresh ginger, peeled and roughly chopped
  • 1-inch piece fresh galangal, peeled and roughly chopped
  • 2 stalks lemongrass stalks, bottom white part only, roughly chopped
  • 4 to 6 red chilies, stems removed, seeds left in for heat
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 3 tbsp vegetable oil
  • 2 (13.5 oz) cans full-fat coconut milk
  • 1 cup coconut water
  • 1 tbsp tamarind paste
  • 2 tbsp palm sugar, grated or chopped
  • 6 leaves makrut lime leaves, torn in half
  • 1 stick cinnamon stick
  • 2 whole star anise
  • 4 pods cardamom pods, lightly crushed
  • 1 tsp ground turmeric
  • 2 tsp salt
  • small handful fresh cilantro, for garnish

Instructions

  1. Toast 2 tbsp coriander seeds and 1 tbsp cumin seeds in a dry skillet over medium heat until fragrant and slightly darkened, about 3 minutes, shaking the pan frequently. Let cool completely.
  2. Grind the toasted coriander seeds and cumin seeds in a spice grinder or mortar and pestle until fine. Set aside.
  3. Add 8 medium shallots, roughly chopped, 8 cloves garlic, 2-inch piece ginger, roughly chopped, 1-inch piece galangal, roughly chopped, 2 lemongrass stalks, roughly chopped, and 4 to 6 red chilies to a food processor or blender. Add the ground toasted spices. Blend into a smooth paste, scraping down the sides as needed. Add a splash of water if needed to help it blend.
  4. Heat 3 tbsp vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.
  5. Add the spice paste to the hot oil. Fry, stirring constantly, until the paste darkens, smells deeply aromatic, and the oil begins to separate from the paste, about 8 to 10 minutes. The paste should look thick and slightly dry.
  6. Add 1 tsp ground turmeric, 1 cinnamon stick, 2 whole star anise, and 4 cardamom pods, lightly crushed. Stir for 1 minute until the turmeric blooms.
  7. Add 3 lb beef chuck, cut into 2-inch cubes. Stir well to coat every piece in the spice paste. Cook for 5 minutes, stirring occasionally, until the beef is no longer pink on the outside.
  8. Pour in 2 (13.5 oz) cans full-fat coconut milk and 1 cup coconut water. Add 6 makrut lime leaves, torn in half, 1 tbsp tamarind paste, 2 tbsp palm sugar, grated, and 2 tsp salt. Stir everything together.
  9. Bring to a boil, then immediately reduce heat to low. Cover partially with the lid (leave a small gap for steam to escape). Simmer gently for 2 hours, stirring every 20 to 30 minutes to prevent sticking. The beef should be getting tender and the sauce reducing.
  10. Remove the lid completely. Continue simmering, stirring more frequently now (every 10 to 15 minutes), for another 1 to 1.5 hours. The sauce will reduce dramatically, thicken, and turn a deep caramel brown. The oil will separate and the beef will be fall-apart tender. Keep stirring towards the end to prevent burning. The rendang is done when the sauce clings thickly to the beef and looks almost dry.
  11. Taste and adjust seasoning with more salt if needed. Fish out and discard the cinnamon stick, star anise, and cardamom pods if you can find them (or just warn people they're in there).
  12. Serve hot, garnished with fresh cilantro if desired, alongside steamed jasmine rice or with flatbread.