Rendang Daging Iris
Kumpul Keluarga: Weekend Gatherings and Holidays
Rendang isn't just a curry; it's a magnificent, slow-cooked act of devotion that usually demands an entire Sunday and a water buffalo. But the grandmothers of West Sumatra had a brilliant hack for when time was short: daging iris, or thinly sliced beef. By trading massive chunks for slender cuts and deploying ambu-ambu—a pitch-black paste of violently roasted coconut—you can cheat time. The meat tenderizes in ninety minutes, right as the coconut milk breaks and literally fries the beef in its own seasoned oils. It is the undisputed heavyweight champion of Indonesian feasts, engineered for an American weeknight without sacrificing an ounce of its soul.
Before you start
Toast the desiccated coconut to create the ambu-ambu.
Place a dry skillet over medium-low heat and stir the coconut constantly for 5 to 7 minutes until it reaches a deep, espresso brown. Do not walk away; it burns fast. Immediately process it in a food processor until it releases its natural oils and forms a dark, damp paste.
Blend the bumbu halus spice paste.
Combine the shallots, garlic, Fresno chilies, rehydrated Guajillo chilies, ginger, galangal, turmeric, coriander, cumin, and nutmeg in a blender. Add a splash of water or some of the reserved thick coconut cream to help the blades catch, pureeing until you have a smooth, vibrant orange-red paste.
Ingredients
- beef chuck roast1 1/2 lb
- full-fat coconut milk13 1/2 oz
- coconut cream13 1/2 oz
- tamarind concentrate1 tbsp
- kosher salt1 tsp
- palm 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
- shallots5 large
- garlic cloves6 large
- red Fresno chilies6 med
- dried Guajillo chilies3 med
- fresh ginger1 med
- fresh galangal1 large
- fresh turmeric1 med
- ground coriander1 tbsp
- ground cumin1 tsp
- ground nutmeg1/2 tsp
Method
- 01
Fry the spice paste to cook off the raw aromatics.
In a large, heavy Dutch oven, heat 3 tablespoons of the reserved thick coconut cream over medium-high heat until it sizzles. Add the blended spice paste and cook for 8 to 10 minutes, stirring frequently until the oil separates.
- 02
Bloom the whole spices.
Toss in the knotted lemongrass, makrut lime leaves, bay leaves, cinnamon stick, star anise, and cardamom pods, stirring for one minute until wildly fragrant.
- 03
Sear the thinly sliced beef.
Add the beef to the pot, tossing to coat thoroughly in the spiced oil, and cook for 3 to 4 minutes until it loses its raw pink color.
- 04
Submerge the meat and simmer to the thick Kalio stage.
Pour in the remaining coconut milk, coconut cream, tamarind paste, salt, palm sugar, and your dark ambu-ambu paste. Bring to a rolling simmer, drop the heat to medium-low, and simmer uncovered for an hour, stirring occasionally, until the liquid reduces to a thick brown gravy.
- 05
Fry the beef in the separated coconut oil until caramelized.
Over the final 15 to 20 minutes, the liquid will evaporate entirely and the coconut fat will break. Stir continuously as the beef literally fries in this rich, spiced oil, turning a beautiful mahogany. Remove from the heat once the meat is highly tender and coated in the dry, oily spice mixture.
Notes
Patience pays dividends.
Like all great stews, rendang tastes exponentially better the next day after the complex spices have had time to fully permeate the meat. Serve it warm, not piping hot, with steamed jasmine rice.
Stock your freezer with aromatics.
Fresh galangal and makrut lime leaves can be hard to track down on a weeknight, but they freeze brilliantly. Buy them in bulk and stash them away so you can make authentic rendang on a whim.