Beef rendang

Name: Beef rendang
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 3 servings
Ingredients: For spice paste; 6 shallots; 6 cloves garlic; 1 tbsp galangal (sliced); 1 tbsp ginger (sliced); 2 stalks lemongrass (white parts only); 6 dried red chillies (soaked in hot water); 2 red chilli; 1/2 tsp coriander seeds (toasted); 1/2 tsp cumin seeds (toasted); 1/2 tsp turmeric powder; Main; 500 g beef chuck or beef roast; 400 ml coconut milk; 200 ml water; 1 tbsp tamarind paste; 2 tbsp palm sugar; 1 tbsp sweet soy sauce; 5 kaffir lime leaves; 1 tbsp fish sauce; 6 tbsp cooking oil

Rich. Bold. Deeply spiced. This Indonesian curry will leave you speechless.

Ingredients

For spice paste
6 shallots
6 cloves garlic
1 tbsp galangal (sliced)
1 tbsp ginger (sliced)
2 stalks lemongrass (white parts only)
6 dried red chillies (soaked in hot water)
2 red chilli
1/2 tsp coriander seeds (toasted)
1/2 tsp cumin seeds (toasted)
1/2 tsp turmeric powder
Main
500 g beef chuck or beef roast
400 ml coconut milk
200 ml water
1 tbsp tamarind paste
2 tbsp palm sugar
1 tbsp sweet soy sauce
5 kaffir lime leaves
1 tbsp fish sauce
6 tbsp cooking oil

The Deepest, Most Complex Curry I Know Beef Rendang is not a recipe. It is a ritual. A meditation on patience, spice, and the slow transformation of humble ingredients into something transcendent. I fell in love with this Indonesian curry years ago and spent months perfecting my version for Sugar Spice Lab. It was part of my World's Best Curries series, and out of all ten curries, this is the one that requires the most patience -- and delivers the most reward. The first time I served this to

View full recipe on Sugar Spice Lab