Back to 6 servings Beef 2 lb beef chuck, or boneless short ribs, cut into 2-inch cubes 3 tbsp neutral oil, such as vegetable or canola Spice paste 12 dried red chilies, soaked in hot water until soft, stems removed; use 6 for milder 6 shallots, roughly chopped (or 1 small onion) 5 garlic cloves, peeled 3 lemongrass stalks, pale part only, thinly sliced 1.5 tbsp fresh galangal, finely chopped; use extra ginger with a pinch of black pepper if unavailable 1.5 tbsp fresh ginger, minced 0.5 tsp ground turmeric, or 1 thumb fresh 1 tsp ground coriander 0.5 tsp ground cumin 0.5 tsp ground nutmeg Curry 1 can full-fat coconut milk, about 14 oz, not lite 2 lemongrass stalks, bruised, tied in a knot 8 kaffir lime leaves, torn; more if desired 2 star anise 2 whole cloves 2 sticks cinnamon, about 2 inches each 1 tbsp tamarind paste, can be omitted 0.5 cup unsweetened shredded coconut, toasted until golden to make kerisik, then coarsely pounded 1 tbsp palm sugar or brown sugar salt, to taste
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1 Step 1: Toast the shredded coconut in a dry skillet over medium-low heat, stirring constantly, until light golden, about 5 to 8 minutes. Pound or grind it coarsely to make kerisik and set aside.2 Step 2: Blend the spice paste ingredients (drained chilies, shallots, garlic, lemongrass, galangal, ginger, turmeric, coriander, cumin and nutmeg) in a blender or food processor with a splash of coconut milk until smooth. Add more coconut milk only if needed to move the blades.3 Step 3: Pat the beef dry and season with salt. Heat 2 tablespoons of the oil in a large heavy pot over medium-high heat and brown the beef in batches on all sides, about 2 minutes per side. Transfer to a plate.4 Step 4: Lower the heat to medium-low, add the remaining tablespoon of oil and the spice paste. Stir frequently until fragrant and darkened, about 5 minutes; watch closely so it does not scorch.5 Step 5: Pour in the coconut milk and scrape up the browned bits from the bottom of the pot. Return the beef to the pot along with the tied lemongrass, torn lime leaves, star anise, cloves, cinnamon, tamarind paste and the kerisik.6 Step 6: Bring to a gentle simmer, then reduce heat to low and cook with the lid slightly ajar for 3 to 4 hours, stirring every 20 to 30 minutes. Remove the lemongrass knot halfway through, and add a splash of water if the mixture sticks before the meat is tender.7 Step 7: When the beef is fork-tender, remove the lid, raise heat to medium-high and stir often until the liquid evaporates and the sauce darkens to a deep brown, with the beef frying in its own fat, about 15 to 25 minutes. Adjust salt and sugar to taste.8 Step 8: Remove the whole spices and any stray stalks, then serve the rendang hot with steamed rice.getsaucepan.com/r/297a5140-cdac-5c41-bc53-c17bad9c943f
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