Slow-Cooked Beef Rendang

Beef simmers for hours in coconut milk with lemongrass, galangal, chilies and toasted coconut until the liquid disappears and the meat fries in its own spiced oil. The result is dark, sticky and intensely aromatic, with a gentle fiery finish. Serve with steamed rice or flaky flatbread.

4.7 from 1,246 cooks

Method 6 steps

Blend the soaked dried chilies, shallots, garlic, galangal and turmeric into a smooth paste with a splash of water.

Fry the paste in oil in a wide heavy pot over medium heat for 8 to 10 minutes, stirring, until it darkens and the oil separates.

Add the beef, lemongrass and lime leaves and stir to coat. Pour in the coconut milk, bring to a boil, then reduce to a steady simmer.

Cook uncovered for about 2 hours, stirring every 15 minutes, until the sauce is thick. Pound the toasted coconut to a coarse powder and stir it in with the palm sugar and salt.

Keep cooking over low heat for 45 minutes to 1 hour, stirring often, until nearly dry and the beef is dark brown and coated in reddish oil.

Rest 10 minutes, discard the lemongrass and garnish with sliced fresh chilies.

Tap a step to mark it done.

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