Malaysian Beef Rendang with Slow-Braised Beef, Kaffir Lime, Galangal, Toasted Coconut and Fragrant Jasmine Rice

Make the rempah paste: drain soaked dried chilies. Combine all paste ingredients in a blender or food processor. Blend to a very smooth paste, adding a splash of coconut milk if needed. A truly smooth rempah is the foundation of great rendang. In Malaysia, this paste would traditionally be pounded in a stone mortar for up to 30 minutes.

Ingredients

• For the rendang paste (rempah):
• 8-10 dried long red chilies, soaked in hot water 15 minutes
• 4-6 red bird's eye chilies (adjust to heat preference)
• 8 shallots, roughly chopped
• 6 garlic cloves
• 3cm piece fresh galangal, roughly sliced
• 2cm piece fresh ginger
• 3 stalks lemongrass, bottom 15cm only, outer layers removed, roughly sliced
• 1 tsp ground turmeric
• For the rendang:
• 1 kg (2.2 lbs) beef chuck or short ribs, cut into 5cm cubes — chuck has enough connective tissue and fat to survive the 2-hour cook without drying out
• 2 cans (800ml total) full-fat coconut milk — do not use light coconut milk, which produces a thin, watery rendang
• 4 kaffir lime leaves, spines removed, thinly sliced
• 2 lemongrass stalks, bruised with the back of a knife (additional to the paste)
• 2 tbsp palm sugar or brown sugar
• 2 tsp salt, or to taste
• For the kerisik (toasted coconut):
• 150g (5 oz) freshly grated or desiccated coconut, toasted in a dry pan until deep golden brown, then pounded to a rough paste
• For serving:
• Steamed jasmine rice
• Sliced cucumber

Instructions

1. Make the rempah paste: drain soaked dried chilies. Combine all paste ingredients in a blender or food processor. Blend to a very smooth paste, adding a splash of coconut milk if needed. A truly smooth rempah is the foundation of great rendang. In Malaysia, this paste would traditionally be pounded in a stone mortar for up to 30 minutes.
2. Make the kerisik: place grated coconut in a dry wok or heavy pan over medium heat. Toast, stirring constantly, for 8-10 minutes until deep, even golden-brown throughout. Transfer to a mortar or food processor while still hot and pound or process to a rough paste — the heat releases the coconut oils, transforming the toasted flakes into a fragrant, slightly oily paste. Kerisik is the secret ingredient of Malaysian rendang, adding depth and a faint smokiness impossible to achieve any other way.
3. Sear the beef: heat 2 tablespoons of oil in a large, heavy pot over medium-high heat. In batches, sear beef cubes on all sides until deeply browned. Do not crowd the pot. Transfer seared beef to a plate.
4. Fry the rempah: in the same pot, add the rempah paste. Fry over medium heat, stirring constantly, for 8-10 minutes until the paste darkens significantly and the oil separates from the paste. Rushing the rempah frying is the most common mistake in making rendang — raw paste produces a sharp, unrefined curry.
5. Braise and reduce: return seared beef to the pot. Add coconut milk, kaffir lime leaves, bruised lemongrass stalks, palm sugar, and salt. Bring to a boil. Reduce heat to a strong simmer. Cook, uncovered, for 1.5-2 hours, stirring every 15 minutes. The rendang will progress from a soupy curry to an almost-dry, intensely flavored paste clinging to the beef.
6. Add the kerisik: when the liquid has reduced and the paste clings to the beef, add the kerisik. Stir well to combine. Continue cooking over medium heat, stirring frequently, for another 15-20 minutes until the rendang is completely dry — the beef coated in a dark, intensely flavored paste. The beef should be fork-tender but not falling apart, each cube distinct and coated. The color should be very dark.
7. Serve: mound jasmine rice on each plate. Spoon rendang beside the rice. Add sliced cucumber for freshness. Rendang (from the Minangkabau word merandang, meaning 'slowly cooking dry over low heat') originates from the Minangkabau people of West Sumatra and became one of Malaysia's national dishes through Malay culture. Traditionally cooked in large quantities for Hari Raya Eid celebrations, the dry-cooking method preserved meat for weeks at room temperature — a critical feature before refrigeration in equatorial heat. It was voted the world's most delicious food by CNN in 2011.