Rendang Daging Iris
(ruhn-DAHNG DAH-ging EE-ris)
Kumpul Keluarga (The Weekend Feast & Gathering)
Proper rendang is not a wet stew. True Minangkabau rendang is a magnificent beast of a dish—a process that typically demands eight hours of stirring and a tough cut of water buffalo. Here is the precise method to reach that caramelized finish in a heavy-bottomed pot as the coconut milk cracks, frying bruised galangal in spiced oil: streamlined for a Tuesday night in the American suburbs, you slice the beef thin and deploy ambu-ambu, a roasted coconut paste.
Before you start
Rehydrate the dried chilies.
Soak the Guajillo or California chilies in hot water for 15 minutes, then drain before blending to ensure they process smoothly.
Prep the coconut milk.
Do not shake the can of full-fat coconut milk before opening; you need to easily scoop out the thick cream from the top to fry the spice paste.
Ingredients
- beef chuck roast or brisket1 1/2 lb
- full-fat coconut milk13.5 oz
- coconut cream13.5 oz
- tamarind concentrate1 tbsp
- kosher salt1 tsp
- palm sugar or brown sugar1 tsp
- unsweetened desiccated coconut1/2 cup
- lemongrass stalks2 med
- makrut lime leaves5 med
- Indonesian bay leaves3 med
- cinnamon stick1 med
- star anise3 med
- cardamom pods3 med
- red shallots5 large
- garlic cloves6 large
- red Fresno chilies6 med
- dried Guajillo or California chilies3 med
- fresh ginger1 med
- fresh galangal1 large
- fresh turmeric1 med
- ground coriander1 tbsp
- ground cumin1 tsp
- ground nutmeg1/2 tsp
Method
- 01
Toast the desiccated coconut until deeply browned.
Place a dry skillet over medium-low heat and stir the coconut constantly for 5 to 7 minutes until it reaches a dark espresso brown. Immediately transfer to a food processor or spice grinder and pulse until it releases its natural oils to form a damp, dark paste known as ambu-ambu.
- 02
Process the aromatics and spices into a smooth paste.
In a blender or food processor, combine the shallots, garlic, Fresno chilies, rehydrated dried chilies, ginger, galangal, turmeric, coriander, cumin, and nutmeg. Add a tablespoon of the reserved thick coconut cream to help the blades spin, and blend into a vibrant orange-red puree.
- 03
Fry the spice paste and aromatic leaves to eliminate their raw edge.
In a large, heavy-bottomed Dutch oven, heat 3 tablespoons of the reserved thick coconut cream over medium-high heat until it sizzles and releases its oil. Pour in the blended spice paste and cook, stirring frequently, for 8 to 10 minutes. Toss in the lemongrass knots, makrut lime leaves, bay leaves, cinnamon, star anise, and cardamom, and stir for another minute until wildly fragrant.
- 04
Sear the sliced beef and build the braising liquid.
Add the beef to the pot, stirring to coat completely in the spiced oil, and cook for 3 to 4 minutes until it loses its pink color. Pour in the remaining coconut milk, the full can of coconut cream, tamarind paste, salt, sugar, and the reserved ambu-ambu. Bring to a rolling simmer, then reduce the heat to medium-low, leaving the pot uncovered.
- 05
Simmer and reduce the liquid until the coconut oil separates and fries the beef.
Simmer for 1 to 1 1/4 hours, stirring occasionally. As the water evaporates, the sauce will thicken into a rich brown gravy. During the final 15 to 20 minutes, the liquid will completely evaporate and the clear coconut fat will separate from the solids. Stir continuously as the meat fries gently in this spiced oil, turning a caramelized mahogany. Once the beef falls apart at the press of a fork and is coated in a dark, dry, oily spice mixture, remove from heat.
Notes
Rendang rewards patience, even off the heat.
Like all great stews, this dish tastes exponentially better the next day after the complex spices have fully permeated the meat. Serve warm, rather than piping hot, alongside steamed jasmine rice.
Stocking the freezer with essential aromatics.
Finding fresh galangal or makrut lime leaves might require a trip to a specialized Asian market. They freeze beautifully, so buy them in bulk and store them in ziplock bags to make authentic rendang on a Tuesday evening without the hunt.