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Indonesian-Inspired, Rendang-Style Coconut Beef

Once you have tasted Indonesian food, you will never forget the unique and delicious flavors. The amazing combination of coconut, garlic, shallots, galangal, fresh turmeric, and hot chiles makes for a dish that you will come back to over and over again.
Print Recipe
Ready In 8 hours
Meal Type Main Dish
Good For Fall, Winter
Servings 6

Ingredients
  

  • 3 cans full-fat coconut milk 
  • 1 can coconut cream*
  • 4 peeled shallots, roughly chopped
  • 4 garlic cloves, peeled and smashed
  • 1 tablespoon (6g) peeled fresh ginger (about 1 inch), roughly chopped
  • 1 tablespoon (6g) peeled fresh galangal (about 1 inch), roughly chopped
  • 2 teaspoons fresh turmeric root (about ¼ inch), roughly chopped
  • 1-2 habanero peppers (stems removed) or your favorite fresh, hot chiles
  • 3 pounds (1 ⅓ kilos) beef brisket, cut into large chunks and trimmed of visible fat
  • 1 ½ tablespoons (30g) kosher salt (or to taste)
  • 3 tablespoons (40g) brown sugar (or to taste)
  • 1 stem lemongrass
  • 8 lime leaves
  • *If you are unable to find coconut cream, you can buy two extra cans of coconut milk and use the solidified coconut cream that has collected at the top of the can, discarding the remaining coconut water.

Step by Step Instructions
 

Step 1

  • To a high-powered blender, such as a Vitamix, add the coconut milk, shallots, garlic, ginger, galangal, turmeric, and habanero. Blend on the highest speed for 1-2 minutes, or until the mixture is completely smooth.

Step 2

  • Add the beef to a large, heavy wok or wide, deep skillet. Cast iron or enameled cast iron is best (as the sauce reduces, it will burn more easily in stainless steel).
    Pour the contents of the blender over the beef. Add coconut cream, salt, and brown sugar, and stir to combine. Place on a burner over medium heat.

Step 3

  • While you wait for the sauce to come to a simmer, prepare the lemongrass and lime leaves. On a large cutting board, remove the outer 1-2 thick outer layers of the lemongrass. Cut in half crosswise, and add to the sauce. Tear the lime leaves slightly at the edges to help release the oils, and add these to the sauce as well.

Step 4

  • Adjust the heat to ensure that the sauce bubbles gently, uncovered, without sticking or burning at the bottom. Stir periodically.
  • The dish will take 6-8 hours to cook, and is done when the sauce is thick and silky (like gravy), and the meat is tender, but not falling apart. If any grease has collected at the top of the pan, collect and discard.

Step 5

  • Taste the sauce and adjust to your preferences. You may wish to add more salt or brown sugar. If you like a spicier sauce, you may slit open an additional pepper and let it simmer in the sauce during the cooking process, and discard it at the end.
  • If you desire a more sour flavor, you may add fresh lime juice once you have removed the finished dish from the heat.

Step 6

  • When you are happy with your sauce, remove and discard the lemongrass and lime leaves.
  • Serve over white rice (or try your luck with coconut rice)!