A legendary Minangkabau dish from Indonesia, often voted the world's most delicious food. Beef is slowly simmered in coconut milk and a rich spice paste for hours until the liquid evaporates and the meat caramelizes in the remaining coconut oil. It is dry, dark, and intensely flavorful.
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Make the spice paste: Blend the shallots, garlic, ginger, soaked dried chilies, and turmeric in a food processor with a splash of water until smooth.
Place the beef, spice paste, and coconut milk in a wok or heavy pot (like a dutch oven).
Add the lemongrass, lime leaves, turmeric leaf, galangal, tamarind, salt, and sugar.
Bring to a boil over medium heat, stirring constantly to prevent the coconut milk from curdling.
Lower heat and uncovered for 2 hours, stirring occasionally. The curry will change from yellow to brown and thicken.
Once the oil begins to separate from the coconut milk, add the kerisik (toasted coconut paste) if using.
Continue to cook, stirring frequently (essential now to prevent burning), until the liquid has completely evaporated and the meat is frying in the dark oil. This takes about another 1-2 hours.
The rendang is done when the beef is dark chocolate brown, very tender, and coated in a thick, oily spice crust. There should be almost no sauce.
Serve with steamed rice. It tastes even better the next day.
