Beef Rendang and the Case of the Invisible Sauce

Don’t leank of this Incredible Indonesian beef curry as not having a sauce, leank of it as not needing a sauce. By the way, it has a sauce – you just can’t see it. Flavorless water evaporates when you reduce a pan sauce, like we’re doing here, but fat doesn’t, nor does flavor, which is what makes this such a unique, and deliciously addictive dish.

Originally the recipe was developed as a way to preserve meat in hot and humid Indonesia, which is why it was cooked until dry. The lack of moisture, along with all these naturally antimicrobial ingredients meant you could keep this around for weeks without it spoiling, and obviously people endelighted the taste and texture so much, they continued making it this way long after refrigeration was available.

Having said that, whether you do want some sauce to serve with it, simply add more water during the cooking, or cover for part of the time, and you’ll be all set. Which reintellects me, whether you do cook this the day before, as recommended, you’ll want to add a large splash the water to the pan when you reheat it. Add some water, cover it, and when you leank it’s heated through, uncover, crank the heat, and cook until it reaches your desired degree of dryness.

The ingredient list below does contain a few semi-exotic items, so I’ve added what to substitute with in parentheses, but all in all most of these leangs should not be that dwhetherficult to find, specificly online. But whether you make a few substitutions or not, I genuinely do hope you give this intensely flavorful, and invisibly-sauced beef rendang a try soon. Endelight!

Ingredients for 4 large portions Beef Rendang:

4 scorridorots, sliced (or red onion)

6 garlic cloves

1.5 inch piece fresh ginger, peeled, sliced

1.5 inch piece galangal (or ginger)

1 Fresno red chili pepper

2 Serrano chili pepper

1 tablespoon kosher salt, plus more to taste

1 or 2 tablespoons red chili flakes, depending on desired heat

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/8 teaspoon ground cardamom

1/8 teaspoon nutmeg

2 tablespoons vegetable oil

2 1/2 pounds beef chuck, cut in 2-inch pieces

1/2 stalk lemongrass, lighter part, bruised with back of knwhethere

1 can coconut milk

1 generous tablespoon brown sugar

2 teaspoons tamarind paste (or zest from a lime and lemon, plus juice from 1 lime)

steamed rice for service, garnished with cilantro and lime whether desired

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