Slow-Simmered Beef Chuck Rendang

Ingredients

• 1½ lb Beef Chuck, in 2-inch chunks
• 6 shallots and 5 cloves garlic
• 3 red chilies plus 2 dried chilies, soaked
• 2-inch piece ginger and 2-inch piece galangal (or more ginger)
• 2 stalks lemongrass, bruised
• 4 makrut lime leaves
• 1 tsp ground turmeric and 1 tsp ground coriander
• 2 cans (28 oz total) coconut milk
• ¼ cup toasted grated coconut (kerisik), optional but transformative
• 1 tsp tamarind paste
• 1 tbsp palm or brown sugar and salt

Method

1. Blend the shallots, garlic, chilies, ginger, and galangal with a splash of water into a smooth spice paste.
2. Combine the paste, Beef Chuck, coconut milk, lemongrass, lime leaves, turmeric, coriander, tamarind, sugar, and 1½ tsp salt in a wide heavy pot. Bring to a simmer — no browning first; rendang breaks the rules on purpose.
3. Simmer uncovered on low, stirring every 15 minutes, for 2 hours as the liquid reduces and the color deepens from gold to bronze.
4. In the final hour, stir constantly toward the end as the coconut oil splits out and the sauce fries the beef in its own richness — the pot goes from stew to dark, clinging rendang. Add the kerisik here.
5. It's done when the beef is fall-apart tender and the sauce is nearly dry, mahogany, and glossy with oil. Rest 20 minutes and serve with rice; it's even better tomorrow, and it knows it.