Slow-Braised Beef Rendang with Toasted Coconut

⏱ 210 min · Serves 6

A deeply fragrant Indonesian dry curry where beef simmers for hours in spiced coconut milk until the sauce clings like dark caramel. Toasted coconut gives it that authentic nutty richness — worth every minute of the wait.

Per serving: 690 kcal · 45.0g protein · 14.0g carbs · 51.0g fat

Ingredients

• 1.2 kg beef chuck or shin, cut into 4cm cubes
• 60g desiccated coconut (unsweetened)
• 400ml full-fat coconut milk
• 200ml coconut cream
• 3 tbsp coconut or vegetable oil
• 8 dried red chillies, soaked in hot water 20 min
• 6 shallots, peeled
• 6 garlic cloves
• 5cm piece fresh ginger, peeled
• 5cm piece galangal, peeled (or 2 tsp galangal paste)
• 3 lemongrass stalks (1 chopped for paste, 2 bruised whole)
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 4 kaffir lime leaves
• 2 turmeric leaves or 1 bay leaf (optional)
• 2 tbsp tamarind paste
• 1.5 tbsp palm sugar or dark brown sugar
• 2 tsp salt, plus more to taste
• Steamed jasmine rice, to serve

Method

1. Toast the desiccated coconut in a dry frying pan over medium-low heat, stirring constantly, for 4-6 minutes until golden brown and nutty. Tip onto a plate to cool, then grind to a coarse paste in a spice grinder or pound in a mortar. Set aside.
2. Drain the soaked chillies. Blend them with the shallots, garlic, ginger, galangal, chopped lemongrass and a splash of water to a smooth paste.
3. Heat the oil in a large heavy casserole over medium heat. Fry the paste for 8-10 minutes, stirring often, until it darkens and smells sweet rather than raw.
4. Stir in the coriander, cumin, turmeric and cinnamon and cook for 1 minute.
5. Add the beef and turn to coat in the paste. Pour in the coconut milk, then add the bruised lemongrass, kaffir lime leaves, turmeric or bay leaf, tamarind, palm sugar and salt. Add 200ml water.
6. Bring to a gentle simmer, part-cover and cook very slowly for 2 hours, stirring every 20 minutes so nothing catches.
7. Stir in the coconut cream and the toasted ground coconut. Uncover and continue to simmer, stirring more frequently now, for 45-60 minutes until the sauce is very thick, dark and oily and coats the meat.
8. Fish out the lemongrass and leaves. Taste and adjust salt and sugar — it should be rich, spicy and slightly sweet. Rest 10 minutes, then serve with jasmine rice.
9. Even better the next day: cool, chill and reheat gently with a splash of water.