Beef Rendang is often voted the most delicious dish in the world. It is unique because it is not a “saucy” curry. Instead, it is simmered until the liquid evaporates and the beef fries in the remaining coconut oil, caramelizing the spices onto the meat.

Part A: Ingredients

• The Beef: 2 lbs Beef Chuck or Brisket (cut into 1.5-inch cubes).
• Spice Paste (Spice/Bumbu): 5 Shallots, 3 cloves Garlic, 2-inch piece Galangal (minced), 3 stalks Lemongrass (white part only), 5 Dried Red Chilies (soaked).
• The Braise: 2 cans (28 oz total) Thick Coconut Milk, 2 Turmeric leaves (or 1 tsp powder), 4 Kaffir Lime leaves, 1 stick Cinnamon, 1 Tbsp Tamarind paste.

Part B: Instructions

1. Paste: Blend the “Spice Paste” ingredients with a little oil until smooth.
2. Sauté: Fry the paste in a large pot until fragrant and the oil separates. Add the beef and stir to coat.
3. Simmer: Add coconut milk, leaves, cinnamon, and tamarind. Bring to a boil, then reduce heat to very low.
4. The Reduction: Simmer uncovered for 3 hours, stirring occasionally. The sauce will gradually turn from white to yellow, then brown.
5. The “Dry” Phase: In the final hour, the liquid will disappear. Stir constantly now as the beef fries in the coconut oil. The meat should turn dark brown and look “dry” but remain incredibly tender.
6. Serve: Best served the next day with steamed rice.