Rendang

Step 1

Cut the 1.5 lb beef chuck into 1-inch cubes and pat dry with paper towels. Season with 0.5 tsp salt.

Step 2

Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef in a single layer (work in batches if needed) and brown on all sides, about 5-7 minutes total. Transfer beef to a plate.

Step 3

Reduce heat to medium. Add 1 sliced onion and cook until soft and translucent, about 4 minutes. Stir in 4 tbsp rendang spice paste and cook until fragrant, about 1 minute.

Step 4

Return the beef to the pot. Pour in 13.5 fl oz coconut milk and scrape up any browned bits from the bottom. Bring to a simmer.

Step 5

Reduce heat to low, cover, and simmer gently until the beef is tender and the sauce has thickened, about 30-40 minutes. Stir occasionally to prevent sticking.

Step 6

Uncover and increase heat to medium-high. Cook, stirring frequently, until the sauce is dark, thick, and coats the beef, about 5-8 minutes. The rendang should look glossy and almost dry.

Step 7

Taste and adjust salt if needed. Serve hot with rice.