Name: Rendang
Yield: 6
Cuisine: Indonesia
Ingredients: 2 lb beef chuck, cut in chunks; 2 cans (13 oz each) coconut milk; 6 shallots; 4 garlic cloves; 2-inch ginger; 2-inch galangal; 4 red chilies; 2 lemongrass stalks, bruised; 4 kaffir lime leaves; 2 tbsp toasted grated coconut; 1 tbsp tamarind paste; Salt and sugar

Where it comes from

Rendang comes from the Minangkabau people of West Sumatra and is enjoyed across Indonesia, Malaysia, and Singapore. It was originally cooked slowly to keep meat for days, and is now served at celebrations and everyday meals alike.

Explore the cuisine of Indonesia.

Recipe

Make Rendang at home

Serves 6Time 3 hours

Ingredients

2 lb beef chuck, cut in chunks
2 cans (13 oz each) coconut milk
6 shallots
4 garlic cloves
2-inch ginger
2-inch galangal
4 red chilies
2 lemongrass stalks, bruised
4 kaffir lime leaves
2 tbsp toasted grated coconut
1 tbsp tamarind paste
Salt and sugar

How it's made

Blend shallots, garlic, ginger, galangal, and chilies into a smooth paste.
Combine the paste, coconut milk, lemongrass, lime leaves, and beef in a heavy pot.
Bring to a simmer, stirring often, and cook uncovered for 1.5 hours until the sauce thickens.
Stir in toasted coconut and tamarind.
Continue cooking on low for 45-60 minutes, stirring more as it dries, until the oil separates and the meat is dark and tender.
Season with salt and a pinch of sugar and serve with rice.