Ingredients
- •4 lb chuck roast, cut into 2-inch chunks
- •2 ½ tsp kosher salt
- •1 can (14 oz) full-fat coconut milk
- •2 stalks lemongrass, bruised and cut into 3-inch pieces
- •2-inch piece galangal or ginger, sliced
- •6 shallots, roughly chopped
- •8 cloves garlic
- •6 dried red chilies, soaked in hot water 15 min
- •1 tbsp ground coriander
- •2 tsp ground cumin
- •1 tsp ground turmeric
- •1 cinnamon stick
- •3 whole cloves
- •3 cardamom pods, cracked
- •2 star anise
- •1 cup toasted unsweetened coconut flakes
- •2 tbsp tamarind paste
- •2 tbsp palm sugar or brown sugar
- •4 kaffir lime leaves (or 2 strips lime zest)
- •2 tbsp neutral oil for finishing
- •Steamed jasmine rice for serving
- •Fresh cilantro and sliced chilies for garnish
Instructions
Blend shallots, garlic, soaked dried chilies, galangal, coriander, cumin, and turmeric into a smooth paste with 2 tablespoons of the coconut milk.
Season chuck roast chunks generously with kosher salt.
Place beef in vacuum-seal bags (2 bags, dividing evenly).
Pour the spice paste over the beef, dividing between bags.
Add coconut milk, lemongrass, cinnamon stick, cloves, cardamom, star anise, kaffir lime leaves, tamarind paste, and palm sugar, dividing between bags.
Add half the toasted coconut flakes to each bag.
Vacuum seal or use water displacement to remove air.
Preheat sous vide bath to 180°F (82°C).
Submerge bags and cook for 24 h.
When the cook is done, pour the entire contents of both bags into a large wide skillet or wok.
Remove and discard lemongrass, cinnamon stick, star anise, cloves, and cardamom pods.
Bring the sauce to a vigorous simmer over medium-high heat, stirring frequently.
Cook uncovered for 20–25 min, stirring more often as the sauce thickens, until the coconut oil separates and the sauce becomes dark and paste-like.
The meat should be coated in a thick, oily, deeply caramelized sauce — not soupy.
Stir in remaining toasted coconut flakes during the last 5 min.
Taste and adjust with salt, tamarind, or sugar as needed.
Spoon over steamed jasmine rice and garnish with fresh cilantro and sliced chilies.
Notes
- •Rendang is a DRY curry — the sauce should reduce until it coats and clings to the meat
- •Toasting the coconut flakes before adding is essential for the nutty depth
- •Galangal is preferred over ginger for authenticity but ginger works in a pinch
- •Rendang improves overnight; reheat gently and the flavors deepen further