Malaysian Beef Stew with Toasted Coconut and Lemon Grass (Beef Rendang)
- Makes6 to 8 servings
- Cook Time4 hours
- Active time plus cooling50 minutes active
- 3
Beef rendang is one of Malaysia’s best-known dishes. The stew features tender chunks of beef in a rich coconut sauce that’s aromatic with red chilies, lemon grass, shallots, garlic and turmeric. Coconut milk or cream is used for simmering, but the stew’s defining flavor and thick, clingy consistency come from kerisik, which is made by pounding darkly toasted fresh coconut to a dryish, granular, slightly oily powder or paste. Kerisik brings unique nutty, roasted, bittersweet notes and a fragrance that defines rendang. We mimic its flavor simply by toasting unsweetened shredded coconut to the color of light- to medium-roast coffee, no pounding needed. Our recipe is based on one taught to us Annie Zainal Abidin, a home cook in Petaling Jaya, Malaysia. We chose beef chuck roast as the cut, as it's richly flavored and well marbled, making it well suited to long, slow cooking; and we rely on the oven for steady, fuss-fee simmering. Serve the rendang with steamed jasmine rice and slices of cucumber that provide a crisp, cool counterpoint.
Don’t be afraid to toast the coconut until deeply browned, but once it’s done, immediately transfer it to a bowl to stop the cooking. If left in the skillet, it will continue to darken. Also, after 1½ hours of covered cooking, remove the pot lid and finish the braising uncovered. This allows the liquid to reduce for a richer, more concentrated flavor and consistency.
Step 1
Heat the oven to 325°F with a rack in the lower-middle position. Place the guajillo chilies in a medium bowl and pour in the boiling water. Let stand while you toast the coconut.
Step 2
In a large Dutch oven over medium, toast the shredded coconut, stirring often, until deeply browned (about the color of an old copper penny), about 5 minutes; it may begin to lightly smoke. Transfer to a small bowl and set aside; reserve the pot.
Step 3
Using a slotted spoon, transfer the chilies to a blender; discard the soaking water. To the blender, add the shallots, garlic, Fresno chilies, ginger, turmeric, five-spice and ½ cup water. Process to a smooth, thick paste, about 1 minute, scraping the blender jar as needed; add more water 1 tablespoon at a time as needed to thin the mixture so it circulates in the blender.
Step 4
In the Dutch oven over medium-high, heat the oil with the cinnamon sticks, stirring, until fragrant, about 30 seconds. Add the chili puree and cook, stirring occasionally, until the mixture is a few shades darker and begins to stick to the bottom of the pot, 5 to 6 minutes. Add the coconut milk and scrape up any browned bits. Stir in the beef, toasted coconut, lemon grass, 1½ teaspoons salt and 1 teaspoon white pepper. Bring to a simmer, then cover, place in the oven and cook for 2 hours.
Step 5
Remove the pot from the oven. Stir the beef mixture, then return the pot, uncovered, to the oven. Cook for 30 minutes, then stir once again. Return to the oven and cook until a skewer inserted into the beef meets no resistance and a spatula drawn through the mixture leaves a trail, about another 30 minutes.
Step 6
Remove the pot from the oven. Remove and discard the lemon grass and cinnamon. Taste and season with salt and white pepper, then let stand for 10 minutes to allow the stew to thicken slightly. Serve with lime wedges.