Description

Rendang is not a curry — it is a dry-braised dish from the Minangkabau people of West Sumatra, where beef is simmered for hours in coconut milk and a spice paste until the liquid evaporates completely and the meat is coated in a concentrated, caramelized layer of toasted coconut and spices. CNN named it the most delicious food in the world in a reader poll, and it is hard to argue. The complexity of flavor — layers of lemongrass, galangal, turmeric, and chili bound by rich coconut — is extraordinary.

Ingredients

Units

2 pounds beef chuck or brisket, cut into 2-inch cubes
2 cans (13.5 ounces each) full-fat coconut milk
1 cup unsweetened desiccated coconut, toasted
2 stalks lemongrass, bottom 4 inches only, bruised
4 kaffir lime leaves, torn
1 turmeric leaf (optional)
1 tablespoon tamarind paste
1 tablespoon palm sugar or brown sugar
1 cinnamon stick
3 whole cloves
3 green cardamom pods
2 star anise
1 teaspoon kosher salt
For the spice paste (rempah):
10 dried red chilies, soaked in hot water for 15 minutes
8 shallots, roughly chopped
6 cloves garlic
2-inch piece galangal, sliced
2-inch piece fresh ginger, sliced
2-inch piece fresh turmeric, sliced (or 1 teaspoon ground)
1 stalk lemongrass, bottom portion, sliced

Instructions

Toast the desiccated coconut in a dry skillet over medium heat, stirring constantly, for 3-5 minutes until golden brown. Grind to a powder in a spice grinder or food processor. This is kerisik — it thickens the sauce and adds a nutty depth. Set aside.
Make the spice paste: Drain the soaked chilies. Blend the chilies, shallots, garlic, galangal, ginger, turmeric, and lemongrass in a food processor or blender until a smooth paste forms, adding a tablespoon of water if needed to get it moving.
Pour the coconut milk into a large, heavy-bottomed pot or Dutch oven. Add the spice paste, bruised lemongrass stalks, kaffir lime leaves, cinnamon stick, cloves, cardamom pods, and star anise. Bring to a simmer over medium heat, stirring frequently.
Add the beef cubes, tamarind paste, palm sugar, and salt. The liquid should mostly cover the meat. Bring to a gentle boil, then reduce heat to medium-low.
Simmer uncovered, stirring every 15-20 minutes, for about 2 to 2.5 hours. The coconut milk will gradually reduce, the oil will separate, and the sauce will darken. This slow reduction is the entire point of rendang.
When the liquid has reduced to a thick, oily paste that clings to the meat, add the ground toasted coconut (kerisik). Continue cooking and stirring more frequently for another 20-30 minutes. The rendang is done when the meat is tender, dark brown, and coated in a dry, concentrated paste of spices and coconut. There should be almost no liquid remaining.
Remove the lemongrass stalks and lime leaves. Serve with steamed rice. Rendang actually improves after a day or two in the refrigerator as the flavors continue to meld.

Notes

Rendang is a dry dish, not a wet curry. The long, slow cook evaporates all the coconut milk and concentrates it into a rich coating on the meat. If your rendang still has liquid in the pan, keep cooking.
Kerisik, toasted coconut ground to a paste, is the ingredient most Western versions leave out. It thickens the sauce and brings a toasty, nutty quality nothing else replaces.
Rendang keeps exceptionally well. It began as a way to preserve meat for long journeys, and the flavor deepens over two or three days in the fridge.

Nutrition

Serving Size: 1 serving
Calories: 800
Fat: 67 g
Carbohydrates: 15 g
Protein: 33 g