Beef Rendang

Indonesian dry curry — beef slow-cooked in coconut milk until caramelized.

Ingredients

• 2 lbs beef chuck, cubed
• 2 cans coconut milk
• Spice paste: shallots, garlic, ginger, dried chiles, turmeric
• Lemongrass, kaffir lime leaves, cinnamon, star anise, tamarind

Method

1. Blend spice paste until smooth. Cook in oil 5 min.

2. Add beef, coconut milk, aromatics. Simmer uncovered 2.5-3 hours.

3. The coconut milk reduces completely. The beef fries in the rendered coconut oil, caramelizing.

4. Continue until sauce is nearly dry and beef is dark and tender.

What You're Practicing

• Rendang starts as a braise and ends as a fry — unique among curries.
• The transformation from wet to dry takes patience. Cannot be rushed.