Rendang

Ingredients

• 10 pieces dried red chilies – stems and most seeds removed, soaked in hot water 10 minutes, drained
• 8 ounces shallots – roughly chopped
• 8 cloves garlic – roughly chopped
• 2 inches galangal – sliced
• 1 inch ginger – sliced
• 1 inch fresh turmeric – sliced
• 6 pieces candlenuts
• 2 tablespoons neutral oil
• 1 tablespoon tamarind pulp
• 2 tablespoons warm water
• 2.5 pounds beef chuck – cut into 1.5-inch pieces
• 2 stalks lemongrass – trimmed and bruised
• 6 leaves kaffir lime leaves – torn
• 2 leaves Indonesian bay leaves
• 1 leaf turmeric leaf – knotted
• 4 cups unsweetened coconut milk
• 1 tablespoon palm sugar – grated
• 2 teaspoons kosher salt
• white rice – steamed (for serving)

Instructions

1. Soak the dried red chilies in hot water for 10 minutes, then drain.
2. Blend the shallots, garlic, soaked chilies, galangal, ginger, fresh turmeric, candlenuts, and neutral oil into a smooth paste.
3. Make tamarind water by mixing the tamarind pulp with the warm water, mashing well and straining to remove solids.
4. In a wide, heavy pot, combine the beef, spice paste, lemongrass, kaffir lime leaves, Indonesian bay leaves, turmeric leaf, coconut milk, tamarind water, palm sugar, and salt. Stir until evenly mixed.
5. Bring to a gentle simmer over medium heat, stirring frequently until bubbling, 10–15 minutes. Reduce to low and cook uncovered, stirring every 10 minutes to prevent sticking.
6. Simmer until most liquid has reduced, the oil separates, and the beef is tender when pierced, 2.5–3 hours.
7. Increase heat to medium-low and cook, stirring constantly, until the sauce is thick, clings to the meat, and the color is deep brown, 15–30 minutes. Remove the lemongrass and leaves.
8. Rest 10 minutes to settle the flavors. Serve with white rice.