Beef Rendang: Rich Coconut Curry

Step 1

Make the spice paste by combining the red chilies, garlic, shallots, ginger, turmeric, lemongrass, and galangal in a food processor or blender. Blend on high until smooth and completely homogenized, about 2-3 minutes, scraping down the sides as needed. The paste should have a dark reddish-brown color and aromatic intensity.

Step 2

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 1 minute. Add the spice paste and stir constantly over medium heat for 4-5 minutes until fragrant and slightly darkened, watching carefully so it does not burn at the bottom.

Step 3

Add the beef cubes to the pot and stir well to coat with the spice paste, ensuring each piece makes contact with the oil. Increase heat to medium-high and sear the beef for 5-6 minutes, stirring occasionally, until the exterior is lightly browned and the flavors begin to caramelize.

Step 4

Pour in the coconut milk and add the bay leaves, tamarind paste, palm sugar, and salt. Stir thoroughly to combine, then bring to a gentle simmer over medium heat, skimming any foam that rises to the surface in the first minute.

Step 5

Reduce the heat to low and simmer uncovered for 45-60 minutes, stirring occasionally, until the beef is very tender and easily pierced with a fork. The sauce should reduce and darken as the oil separates from the coconut milk, becoming richer and more concentrated.

Step 6

Continue simmering for an additional 10-15 minutes if the sauce is still quite thin; the final rendang should be glossy and cling to the beef pieces. Taste and adjust seasoning with salt or a pinch more tamarind paste if needed for balance between spice, richness, and subtle tang.

Step 7

Remove from heat and allow to cool slightly for 5 minutes so flavors meld. Serve the beef rendang hot or at room temperature as part of a rice-based meal, garnishing with fresh cilantro or fried shallots if desired.