A rich dish from Malay cuisine, rendang is made by slowly cooking beef with coconut milk and a spice paste until the sauce is fully reduced. Its deep caramelized color and layers of spice make it one of the world’s most flavorful dishes.
Blend the softened chilies, onion, garlic, and ginger into a smooth paste.
Cook the paste in oil over medium heat for 10 minutes, until fragrant and the oil separates.
Add the beef and cook for 8 minutes, until browned on all sides. Add the lemongrass and coconut milk.
Leave the lid partly open and simmer over low heat for 1.5–2 hours, stirring occasionally, until the sauce thickens and is nearly fully reduced. The sauce should caramelize with the beef fat and turn dark brown.
Add the toasted shredded coconut and sugar. Cook for 5 more minutes and adjust the salt.
Serve hot with white rice.
Store in a covered container in the refrigerator for 5 days; the flavor deepens noticeably the next day. It can be stored in the freezer for 3 months.
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