Discover the rich, complex flavors of traditional Indonesian beef rendang, slow-cooked in fragrant coconut milk and aromatic spices until tender and caramelized to perfection.
Warm a generous amount of coconut milk over low heat, taking care to prevent the coconut cream from separating.
Prepare a spice paste by grinding ginger, garlic, shallot, lemongrass (removing tough outer stalks), peeled galangal, and deseeded chili peppers together using a mortar and pestle.
Grind the mixture thoroughly until a smooth paste forms.
Stir the spice paste into the warmed coconut milk, add fresh curry leaves, and season with salt, keeping in mind the sauce will reduce significantly.
Add the beef—preferably lean cuts like the top of the thigh—and mix well to combine.
Bring the mixture just to a boil, then reduce the heat to medium and let it simmer uncovered for 2 to 3 hours. During this time, the beef will become tender, collagen breaks down into gelatin, and the coconut milk reduces into thick solids and oil.
Once the coconut milk has reduced, continue cooking the beef in coconut oil over low heat, stirring constantly to develop a dark, caramelized sauce without burning the pan.
Continue stirring carefully, avoiding high heat to prevent burning, until the meat is tender and the sauce turns a deep brown with rich, concentrated flavors—this can take several hours.
When the sauce has reached the desired thickness and flavor, taste and adjust seasoning if needed, then serve.