Indonesian Beef Rendang (Print Version)

# Ingredients:

→ For the Spice Paste

01 - 16 fresh or dried Thai bird's eye chilies
02 - 8 to 10 small shallots (or substitute with 1 medium-sized onion)
03 - 8 large garlic cloves, peeled
04 - 6 stalks of lemongrass, using only the tender white portions
05 - 1 ounce of fresh galangal root
06 - 1 ounce of fresh ginger root

→ For the Main Dish

07 - 3 pounds of chuck steak or braising beef, chopped into bite-sized chunks
08 - One 13.5-ounce can of full-fat coconut milk
09 - 1/2 cup of unsweetened shredded coconut
10 - 1½ tablespoons of coconut sugar (brown sugar works too)
11 - 1/2 cup of water
12 - 3 tablespoons of vegetable oil, divided
13 - 1 stalk of lemongrass, white part only, lightly bruised
14 - 5 fresh kaffir lime leaves, thinly sliced
15 - 1 tablespoon of tamarind paste
16 - 1½ cinnamon sticks
17 - 5 whole cloves (or use 1/2 teaspoon of ground cloves)
18 - 4 whole star anise
19 - 5 green cardamom pods (or 1 teaspoon of cardamom powder)
20 - 1/2 tablespoon of sea salt

# Instructions:

01 - Start by trimming the lemongrass—cut away the tough green tops and outer layers, keeping only the pale, tender bottoms. Slice them in half lengthwise. Peel your ginger and galangal, then give them a rough chop. Peel your garlic cloves and shallots as well. Snip the stems off your chilies. Thinly slice the kaffir lime leaves and set them aside. If your beef isn't already cubed, go ahead and cut it into medium chunks now.
02 - Toss the Thai chilies, shallots, garlic, lemongrass pieces, galangal, and ginger into your food processor. Blend everything together until you've got a silky smooth paste. Don't be shy—let it run until there are no chunks left.
03 - Grab a dry skillet and place it over medium heat. Add your shredded coconut and toast it for about 2 to 3 minutes, stirring constantly so it doesn't burn. You're looking for a beautiful golden color and a nutty aroma. Once it's ready, transfer it to a plate and set it aside.
04 - Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over high heat. When the oil is shimmering hot, add your beef chunks in batches—don't crowd the pan! Sear each piece until it develops a nice brown crust on all sides, then remove and set aside. Repeat until all the beef is beautifully browned.
05 - Lower the heat to medium and add the last tablespoon of oil to the same pot. Scrape in your spice paste and let it sizzle away for 2 to 3 minutes. Keep stirring as it cooks—you'll notice it deepening in color and releasing an incredible fragrance.
06 - Now for the magic! Pour in the coconut milk, then add the toasted coconut, sugar, sliced kaffir lime leaves, bruised lemongrass stalk, tamarind paste, and all your whole spices—cinnamon sticks, cloves, star anise, and cardamom pods. Add the water and salt, then give everything a good stir. Return all that gorgeous seared beef to the pot.
07 - Crank up the heat and bring everything to a rolling boil. Once it's bubbling, dial it down to low heat and partially cover the pot with a lid—leave a small gap for steam to escape. Let this simmer gently for 2 to 3 hours, giving it a stir every now and then. You'll know it's done when the beef is melt-in-your-mouth tender and the sauce has thickened beautifully and turned a deep, rich color.
08 - When your rendang looks absolutely perfect, take it off the heat. Fish out the whole spices and lemongrass stalk—you don't want anyone biting into those! Give it a taste and add more salt if needed. Serve this gorgeous curry over a bed of fluffy steamed rice and prepare for compliments.

# Notes:

01 - This curry actually tastes even better the next day as all the flavors have time to really get to know each other. Let it cool completely, then store it in an airtight container in your fridge for up to 4 days.
02 - Beef rendang freezes beautifully! Pop it in freezer-safe containers and it'll keep for up to 3 months. When you're ready to enjoy it again, defrost overnight in the fridge.
03 - To reheat, just warm it gently on the stovetop over low heat. If it seems a bit thick, splash in a little water and stir until it's heated through and reaches your desired consistency.

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