Beef Rendang

Ingredients

• 2 cups shredded unsweetened coconut
• 1 ounce dried red chilies – stems removed, deseeded
• 10 ounces shallot – roughly chopped
• 8 cloves garlic – peeled
• 2 ounces ginger – sliced
• 2 ounces galangal – sliced
• 1 ounce turmeric root – sliced
• 1 ounce candlenut
• 0.5 cup water – for blending
• 3 tablespoons neutral oil
• 2.5 pounds beef chuck – cut into 2-inch pieces
• 28 ounces coconut milk
• 2 stalks lemongrass – white part only, bruised
• 6 leaves kaffir lime – torn
• 1 leaf turmeric – finely sliced
• 2 tablespoons tamarind paste
• 1 tablespoon palm sugar – grated
• 2 teaspoons kosher salt
• steamed rice – for serving

Instructions

1. Toast the shredded coconut in a dry skillet over medium heat, stirring, until deep golden and nutty, 8–10 minutes. Cool, then grind in a mortar or food processor to a slightly oily, sandy paste (kerisik); set aside.
2. Soak the dried red chilies in hot water until pliable, about 10 minutes, then drain. In a blender, combine the soaked chilies, shallots, garlic, ginger, galangal, turmeric root, candlenuts, and water; blend to a smooth spice paste.
3. Heat the neutral oil in a heavy pot over medium heat. Add the spice paste and cook, stirring often, until very fragrant, thickened, and the paste releases oil at the edges, 8–10 minutes.
4. Add the beef and cook, stirring, until lightly browned at the edges and well coated in paste, 3–4 minutes.
5. Stir in the coconut milk, lemongrass, kaffir lime leaves, turmeric leaf, tamarind paste, palm sugar, kosher salt, and the reserved kerisik. Bring to a gentle simmer.
6. Reduce heat to low and cook uncovered, stirring every 10–15 minutes, 2–2.5 hours, until the beef is fork-tender and the liquid has reduced; look for the oil to separate and rise to the surface.
7. Continue cooking, stirring more frequently, 20–30 minutes, until the sauce is very thick, glossy, and clings to the beef, with a deep brown color; adjust heat as needed to prevent sticking.
8. Remove the fibrous herb stalks and any tough leaf pieces. Let rest 10 minutes to settle the flavors and oil.
9. Serve with steamed rice.