Ingredients
- FOR THE SEASONING PASTE
- 15 dried chiles (japones chiles or 10 dried chiles de árbol or 3 Tbs. sambal oelek)
- 1 1/2 cups sliced shallots (from 4 large shallots)
- 2 tablespoons sliced garlic
- 1 tablespoon sliced peeled fresh ginger
- 1 tablespoon chopped fresh or frozen and thawed galangal (optional)
- FOR THE WHOLE SPICE BLEND
- 4 whole cloves
- 4 whole green cardamom pods
- 2 whole star anise
- 1 (3-inch-long) cinnamon stick, snapped in half
- FOR THE GROUND SPICE BLEND
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground fennel seeds
- 1 teaspoon ground turmeric
- 1/2 teaspoon freshly ground black pepper
- FOR THE RENDANG
- 3/4 cup canola oil (or vegetable oil; more as needed)
- 3 to 4 pound boneless beef chuck roast (or top blade beef chuck or bottom or top round, flank, or sirloin steak cut into 1/2-inch-thick slices, then cut into 1-1/2- to 2-inch pieces)
- 1 can (13.5 ounce) unsweetened coconut milk
- 1/4 cup tamarind concentrate
- 3 wild lime leaves, thinly sliced
- 2 medium lemongrass stalks, bruised with back of knife and tied in a knot
- 4 teaspoons palm sugar (or dark brown sugar)
- 2 1/2 teaspoons table salt
- 1/2 cup grated coconut (tightly packed fresh coconut or unsweetened frozen coconut, thawed)
- 1/4 cup chopped fresh cilantro
- Lime wedges
How to Make
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Step 1: Make the seasoning paste: If using dried chilies, soak in hot water until they soften, then removed the stem and seeds.
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Step 2: Put the chiles, shallots, garlic, ginger, galangal (if using), and 1/4 cup water in a food processor and process to a coarse purée. If you used the dried chilies, they will not fully incorporate and you may see bits of them in the paste.
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Step 3: Make the spice blend: In a small bowl, combine the cloves, cardamom pods, star anise, and cinnamon pieces. In a second small bowl, combine the coriander, cumin, fennel, turmeric, and pepper.
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Step 4: Make the rendang: Heat 2 Tbs. of the oil in a large skillet or wok until shimmering hot.
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Step 5: Add the whole spice blend and cook, stirring constantly, until the cinnamon sticks ununcurl and the cardamom cracks open, about 1 to 2 minutes; be careful not to burn them. Add another 2 Tbs. of the oil and the ground spice blend and cook, stirring constantly, until the mixture sizzles and becomes fragrant, 30 to 60 seconds more (if the spices stick to the pan, add a little more oil to prevent burning).
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Step 6: Add the remaining 1/2 cup oil and the seasoning paste and cook, stirring, until the it is intensely reddish-brown, about 10 minutes.
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Step 7: Raise the heat to medium, add the beef and cook, stirring, to coat it with the spices, about 2 minutes. Add the coconut milk, tamarind concentrate, lime leaves, and lemongrass and cook, stirring constantly, until the mixture comes to a boil, about 5 minutes.
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Step 8: Reduce the heat to low, add the sugar and salt, and simmer, covered, stirring occasionally, stirring more often as it beomes thicker, about 1 3/4 hours total (meat will not be tender just yet).
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Step 9: Squeeze liquid from the coconut with your hands.
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Step 10: In a 10-inch skillet, toast the coconut over low heat, stirring constantly, until golden-brown, about 10 minutes; set aside.
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Step 11: Stir the toasted coconut into the stew and continue to stir until it becomes thick, about 15 minutes. Add 1 cup water if you prefer a saucy consistency. Continue to cook, stirring frequently, until the meat is fork-tender, 20 to 30 minutes more.
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Step 12: Fish out as much of the unchewablke spices as you can (lemongrass, cinnamon, star anise, cardamom pods, cloves, etc.) and garnish meat with cilantro and lime wedges before serving.
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Step 13: Serve with steamed jasmine rice.
We hope you enjoy this recipe!
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