Gluten-Free Beef Rendang (Indonesian Spiced Stew)

Prepare the Spice Paste:

• In a food processor or blender, combine shallots, garlic, ginger, galangal, lemongrass, soaked chilies, and turmeric. Blend until a smooth paste forms. Add a little water if necessary to facilitate blending.

Toast the Coconut:

• In a dry skillet over medium heat, add the shredded coconut. Stir continuously until it turns golden brown and fragrant. Remove from heat and set aside.

Sear the Beef:

• In a large pot or Dutch oven, heat coconut oil over medium-high heat. Add the beef cubes in batches, searing until browned on all sides. Remove and set aside.

Cook the Spice Paste:

• In the same pot, add the whole spices: cinnamon stick, star anise, cloves, and cardamom pods. Sauté for about 1 minute until fragrant.

• Add the spice paste and cook over medium heat, stirring frequently, until the paste darkens and the oil begins to separate, about 5-7 minutes.

Combine Ingredients:

• Return the seared beef to the pot. Stir to coat the beef with the spice mixture.

• Add coconut milk, water, kaffir lime leaves, tamarind paste, and coconut sugar. Stir to combine.

Simmer the Stew:

• Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for about 2 hours, stirring occasionally, until the beef is tender.

Reduce the Sauce:

• Remove the lid and continue to simmer uncovered, stirring frequently, until the sauce thickens and coats the beef, about 30-45 minutes. Be careful to prevent burning as the sauce reduces.

Add Toasted Coconut:

• Stir in the toasted coconut (kerisik) and cook for an additional 10 minutes to integrate the flavors.

Season and Serve:

• Taste and adjust seasoning with salt as needed.

• Serve hot with steamed jasmine or basmati rice.