Beef Rendang
A traditional Indonesian dish made by slow-cooking beef in a mix of spices and coconut milk, creating a rich and flavorful meal.
Ingredients
- 3 cups shredded unsweetened coconut
- 4 tablespoons avocado or neutral cooking oil
- 3 pounds chuck steak (cut into 2” x 1” x ½” pieces)
- 1 whole Fresno pepper
- 7 pieces seeded Fresno peppers (finely minced)
- 2 pieces seeded lady finger peppers (finely minced)
- 6 pieces shallots (finely minced, about 1 cup)
- 8 cloves garlic (finely minced)
- 3 stalks lemongrass (finely minced)
- 3 tablespoons ginger (finely minced, about 3-inch piece)
- 1/2 whole lemon (juice of half, around 1 ½ tablespoons)
- Coarse salt and freshly cracked black pepper (to taste)
- 1 stick cinnamon
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 1/2 whole nutmeg
- 5 pieces macadamia nuts
- 4 pieces bay leaves
- 4 pieces lime leaves
- 3 cans full-fat coconut milk (15 ounces each)
- 2 teaspoons palm sugar (or light brown sugar)
Instructions
- Toast shredded coconut in a large wok or non-stick skillet over low heat for about 25 minutes until light golden brown. Grind into a loose paste and set aside.
- In a large heavy pot, heat cooking oil over high heat. Sear beef pieces in batches until browned on all sides, seasoning lightly with salt and pepper. Remove and set aside.
- Reduce heat to medium-low, add minced shallots to the pot, and cook for 12-15 minutes until browned. Add garlic, ginger, and lemongrass, cooking for another 5-6 minutes.
- Prepare the spice blend by toasting cardamom, cinnamon, cloves, cumin, coriander, nutmeg, star anise, and macadamia nuts in a dry sauté pan for 4-6 minutes. Grind finely.
- Add minced Fresno and lady finger peppers to the shallots mixture and cook for 4-5 minutes. Stir in ground spices and cook for another 2-3 minutes.
- Return seared beef to the pot, add bay leaves and lime leaves, then pour in coconut milk, palm sugar, and half of the toasted coconut paste. Stir to combine.
- Simmer uncovered over low heat for about 3 hours, stirring every 20-30 minutes until the sauce thickens and the beef is tender.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove.