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Indonesian Coconut-Curry Beef

Indonesian Coconut-Curry Beef

By Julia RackowApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    1½ hours
  • Slow Cook Time
    7-8 hours
  • Active time plus cooling
    30 minutes active
  • Rating

This is a simplified version of beef rendang, a dry-style curry usually involving a long, slow simmer in coconut milk spiked with an aromatic spice paste. The fall-apart tender beef is left coated with a thick, rich and intensely flavorful sauce. Toasted coconut is a key flavoring in the dish; we use the Instant Pot's sauté function to toast the coconut as the first step, then turn off the pot by pressing Cancel; the residual heat is ideal for gently cooking the aromatics and spices. Serve the curry with plenty of steamed rice.

Tip

Don't use sweetened shredded coconut. It's sugariness will cause the coconut to scorch during toasting and will throw off the flavor balance in the dish.

Ingredients
  • ½

    cup unsweetened shredded coconut

  • 3

    Fresno or serrano chilies, stemmed, seeded and roughly chopped, plus 1 chili, stemmed and thinly sliced, to serve

  • 3

    medium garlic cloves, smashed and peeled

  • 1

    lemon grass stalk, tough outer layers removed, trimmed to lower 6 inches and thinly sliced

  • 1

    inch piece fresh ginger, peeled and roughly chopped

  • 1

    medium shallot, roughly chopped

  • ½

    teaspoon ground turmeric

  • ⅛

    teaspoon ground cinnamon

  • 1

    star anise pod

  • 1

    tablespoon grated lime zest, plus 1 tablespoon juice

  • Kosher salt and ground black pepper

  • ¾

    cup coconut milk

  • 2½-3

    pounds boneless beef chuck roast, trimmed and cut into 1½- to 2-inch chunks

  • Fresh cilantro, to serve

Step 1

To a 6-quart Instant Pot, add the shredded coconut, then select Normal/Medium Sauté. Cook, stirring frequently, until the coconut is golden brown, about 5 minutes.

Press Cancel, then add the chopped chilies, garlic, lemon grass, ginger, shallot, turmeric, cinnamon, star anise, lime zest and 1½ teaspoons each salt and pepper.

Using the pot's residual heat, cook the mixture, stirring, until fragrant, about 1 minute. Stir in the coconut milk and beef, scraping up any bits stuck to the bottom, then distribute in an even layer.

Step 2

Lock the lid in place and move the pressure valve to Sealing. Press Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes.

When pressure-cooking is complete, let the pressure reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using tongs, transfer the meat to a small bowl and set aside. Pour the cooking liquid into a fine mesh strainer set over a bowl.

Add the solids in the strainer to a blender, then pour in ¼ cup of the strained liquid; discard the remaining liquid or reserve for another use. Blend on high until very smooth, 1 to 2 minutes, scraping the sides as needed.

Pour the puree back into the pot. Stir in the beef and lime juice. Select Normal/Medium Sauté and cook, stirring often, until the sauce clinging to the bottom of the pot is golden brown, 3 to 5 minutes.

Press Cancel to turn off the pot. Taste and season with salt and pepper. Serve garnished with sliced chilies and cilantro.