Slow-Simmered Beef Rendang with Toasted Coconut

⏱ 210 min · Serves 6

A deeply spiced Indonesian dry curry where beef shin melts into a dark, fragrant paste of chilli, lemongrass and coconut. It takes patience rather than skill he letiff until the oil splits and the sauce clings like glaze. Worth every minute.

Per serving: 790 kcal · 58.0g protein · 24.0g carbs · 52.0g fat

Ingredients

• 1.2 kg beef shin or chuck, cut into 4cm cubes
• 400 ml full-fat coconut milk
• 200 ml coconut cream
• 250 ml water
• 60 g desiccated coconut (unsweetened)
• 2 stalks lemongrass, bruised and knotted
• 6 kaffir lime leaves
• 1 cinnamon stick
• 3 whole cloves
• 2 star anise
• 1 turmeric leaf or 1 bay leaf (optional)
• 2 tbsp tamarind paste
• 2 tsp salt, plus more to taste
• 1 tbsp palm sugar or dark brown sugar
• 3 tbsp coconut or vegetable oil
• For the spice paste:
• 8 large dried red chillies, soaked in hot water 20 min
• 4 fresh red chillies
• 10 shallots (about 250 g), peeled
• 8 garlic cloves
• 5 cm fresh ginger, peeled
• 5 cm fresh galangal, peeled
• 3 cm fresh turmeric (or 2 tsp ground turmeric)
• 2 tsp ground coriander
• 1 tsp ground cumin

Method

1. Toast the desiccated coconut in a dry frying pan over medium-low heat, stirring constantly, for 5-8 minutes until deep golden brown and nutty. Tip onto a plate to cool, then grind in a spice grinder or pound in a mortar to a coarse, slightly oily powder (kerisik). Set aside.
2. Drain the soaked dried chillies. Blitz all spice paste ingredients in a food processor with a splash of water until smooth, scraping down as needed.
3. Heat the oil in a large heavy casserole or wok over medium heat. Add the spice paste and fry, stirring often, for 12-15 minutes until it darkens, smells sweet rather than raw, and the oil begins to separate.
4. Add the lemongrass, lime leaves, cinnamon, cloves, star anise and turmeric or bay leaf. Fry for 2 minutes more.
5. Add the beef and turn to coat every piece in the paste. Cook for 5 minutes until the meat is sealed.
6. Pour in the coconut milk and water. Stir in the tamarind, salt and sugar. Bring to a gentle simmer, then lower the heat, partially cover and cook for 1 hour 30 minutes, stirring every 20 minutes so nothing catches.
7. Uncover, stir in the coconut cream and the toasted coconut kerisik. Continue simmering uncovered, stirring more frequently now, for another 60-75 minutes.
8. The rendang is ready when the sauce has reduced to a thick dark paste clinging to the beef, the oil has visibly split out, and the meat shreds under a spoon. Taste and adjust salt and sugar.
9. Fish out the lemongrass knots and whole spices. Rest for 15 minutes off the heat, then serve with steamed jasmine rice, cucumber slices and a spoonful of sambal.