Indonesian Rendang with Coconut Cream and Beef Shank

Ingredients

• 500 g Beef shank, cut into 2‑inch pieces
• 200 ml Coconut cream (full‑fat)
• 30 g Toasted shredded coconut
• 2 tablespoons Galangal, peeled and minced
• 4 pieces Kaffir lime leaves
• 3 pieces Red chilies, seeded and chopped
• 4 pieces Shallots, thinly sliced
• 3 pieces Garlic cloves, minced
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• ½ teaspoon Turmeric powder
• 1 tablespoon Palm sugar (or brown sugar)
• 1 tablespoon Fish sauce
• 250 ml Beef stock or water
• 2 tablespoons Vegetable oil
• ½ teaspoon Salt

Instructions

1. 1

   Heat the oil in a heavy pot over medium heat. Add the shallots, garlic, galangal, and chilies; sauté 5‑7 minutes until fragrant and the shallots turn translucent.

2. 2

   Stir in the ground coriander, cumin, and turmeric; cook 1 minute to toast the spices.

3. 3

   Add the beef shank pieces, brown on all sides (about 5 minutes), then pour in the beef stock, fish sauce, and palm sugar. Bring to a boil, then reduce to a low simmer.

4. 4

   Cover and simmer gently for 2 hours, stirring occasionally, until the meat is tender and the liquid has reduced by half.

5. 5

   Stir in the coconut cream, toasted shredded coconut, and kaffir lime leaves. Continue to simmer uncovered for another 20‑30 minutes, allowing the sauce to thicken and coat the meat.

6. 6

   Season with salt to taste. Remove the lime leaves before serving.

7. 7

   Serve the rendang hot with steamed rice or flatbread.