Beef rendang — the Indonesian dish with coconut milk and spices

Rendang is the most famous dish of Indonesian cuisine: beef slow-cooked in coconut milk with a rich spice paste, until the liquid is fully absorbed and the meat lightly fries in its own fat.

It takes patience — about three hours of cooking — but the result is an aromatic and deep-flavored dish, ideal served with boiled rice.

Ingredients:

• 1 kg beef (a tough cut, e.g. chuck), cut into large cubes
• 400 ml coconut milk
• 2 large onions, minced
• 6 garlic cloves
• 3–4 dried hot chilies (or 2 tbsp chili paste)
• 1 tbsp grated ginger
• 1 tbsp galangal (or extra ginger)
• 2 lemongrass stalks, crushed
• 3 kaffir lime leaves (or 1 tsp lime zest)
• 1 tsp turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 2 cloves
• 1 cinnamon stick
• 3 tbsp oil
• Salt to taste
• 1 tsp palm sugar (or brown sugar)

Preparation:

1. Prepare the spice paste: grind the onions, garlic, chilies, ginger and galangal into a thick paste.
2. Heat the oil in a deep pot and fry the spice paste for 4–5 minutes, until strongly fragrant.
3. Add the turmeric, coriander, cumin, cloves and cinnamon stick; stir for 1 minute.
4. Add the beef cubes and sear on all sides until browned.
5. Pour in the coconut milk, lemongrass and lime leaves; bring to a boil, then lower the heat to minimum.
6. Cook on low heat, partially covered, for about two and a half hours, stirring occasionally, until the meat is completely tender.
7. Remove the lid and continue cooking for another 30–45 minutes, until the liquid is almost fully absorbed and the meat lightly fries in its own fat.
8. Remove the lemongrass and cinnamon stick. Serve warm with boiled rice.

Rendang keeps for up to 3 days in the refrigerator and tastes even better on the second day.

Prep time: 20 minutes | Cook time: ~3 hours | Servings: 4–6