Rye Free Indonesian Beef Rendang

Total time2 hr 55 min

Prep time25 min

Cook time2 hr 30 min

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Ingredients

4 servings

For the beef

2 lb beef chuck, cut into 2-inch cubes
½ tsp salt
¼ tsp black pepper

For the spice paste

6 dried red chilies, stems removed and soaked in hot water 10 minutes
Pepper Chili Fresno Peppers Holland Long Red Chili - 0.25 Lb Peppers Chili Thai Mesilla Valley Hot Red Chile Pods 8Oz Lucinda's Red Fresno Chili Peppers
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4 shallots, roughly chopped
5 cloves garlic, roughly chopped
1 stalk lemongrass, white and pale-green parts only, roughly chopped
1 inch fresh ginger, peeled and roughly chopped
1 inch fresh turmeric, peeled and roughly chopped (or 1 tsp ground turmeric)
1 inch galangal, peeled and roughly chopped (or 1 tsp ground galangal)
Chef's tip
Ginger is the closest stand-in - swap 1:1; the flavor is warmer and less piney.
1 tsp ground coriander
½ tsp ground cumin

For the braise

2 tbsp coconut oil
2 cans (13.5 oz each) full-fat coconut milk
3 kaffir lime leaves (fresh or frozen)
1 stalk lemongrass, bruised and tied in a knot
1 tbsp coconut aminos
1 tsp salt, plus more to taste
2 tbsp fresh lime juice

For serving

2 tbsp toasted unsweetened coconut flakes (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with 1/2 tsp salt and 1/4 tsp black pepper. Set aside.
2
Drain the soaked dried chilies and add them to a food processor or blender along with the shallots, garlic, chopped lemongrass stalk, ginger, turmeric, galangal, ground coriander, and ground cumin. Blend into a smooth paste, scraping down the sides as needed. If the paste is too thick to blend, add 2–3 tbsp water, one tablespoon at a time.

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