Beef Rendang

Instructions

1. Prepare Aromatics: Pound ginger, garlic, and onion until coarse. Bruise lemongrass to release flavor. Pound galangal and shallots. Pound dried chillies (seeds removed) into a paste, then add fresh red chillies for color.
2. Toast Spices: Toast coriander powder, cumin, and fennel seeds briefly to enhance aroma.
3. Sauté Aromatics and Spices: Heat oil in a heavy pot (preferably cast iron). Add bruised lemongrass and cook on medium heat. Add pounded ginger, garlic, onion, galangal, and shallots sequentially, waiting for each to become fragrant before adding the next.
4. Add Chili Paste and Spices: Add the pounded dried and fresh chilli paste to the pot, then add toasted coriander powder, cumin, and fennel seeds. Mix well.
5. Add Beef and Sauté: Add beef to the pot and sauté with the spice mixture until the beef shrinks and releases excess water.
6. Add Coconut Milk and Simmer: Pour in coconut milk and increase heat to maximum. Stir continuously to prevent burning. Reduce heat and simmer for several hours until the beef is tender and the coconut milk caramelizes.
7. Add Tamarind and Kerisik: Add soaked tamarind water (without seeds) and kerisik (toasted shredded coconut paste) to the pot. Continue to cook slowly, stirring occasionally, until the rendang reaches a thick, caramelized consistency.
8. Final Cooking: Cook rendang for several hours (traditionally 8 hours or more) until the sauce is dry and clings to the beef, and the meat is tender and richly flavored.