Beef Rendang

also called rendang · rendang daging · dry beef curry

The table

8shallotsblend to a pastefry in a heavy potsimmer uncovered 2 hrseasonreduce 1 hr until dark and dry
6 clovesgarlic
2 in(50 g)fresh ginger
2 in(50 g)galangal
2 tspground turmeric
10(soaked in hot water)dried red chiles
3 Tbscoconut oil
3 lb(1.4 kg; cut in 2-in cubes)beef chuck
40 oz(1.2 L; three cans)coconut milk
2 stalks(bruised)lemongrass
6kaffir lime leaves
1 Tbspalm sugar
2 tspkosher salt
1 cup(85 g)unsweetened grated coconuttoast and pound to kerisik
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.

Pans and tools

1blend to a paste

2fry in a heavy pot

goes in with what step 1 made

3simmer uncovered 2 hr

goes in with what step 2 made

4toast and pound to kerisik

5season

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 3 hrtwo waits that overlap count once
Needs you
1 hrof the steps that give a time

4 of the 6 steps never say how long they take, so both numbers are floors. Nothing here says whether you can walk away, so all 1 hr of it is counted as time you are standing over it. The recipe itself says 3 hr 30 min.

  1. blend to a paste

    not timedfrom the start

  2. toast and pound to kerisik

    not timedfrom the start

  3. fry in a heavy pot

    not timedfrom the start

  4. simmer uncovered 2 hr

    2 hrwalk away(read off the step)from the start

  5. season

    not timed2 hr in

  6. reduce 1 hr until dark and dry

    1 hrneeds you(assumed)2 hr in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need pot · skillet

Goes with

See how it is written
>> title: Beef Rendang
>> category: Stews & Braises
>> tags: beef, coconut, indonesian, chiles, stew
>> counters: Thai Kitchen
>> aka: rendang, rendang daging, dry beef curry
>> servings: 6
>> time: 3 hr 30 min
>> step.3: simmer uncovered 2 hr
>> step.5: toast and pound to kerisik
>> step.6: reduce 1 hr until dark and dry

Blend @shallots{8}, @garlic{6%cloves}, @fresh ginger{2%in}(50 g), @galangal{2%in}(50 g), @ground turmeric{2%tsp}, @dried red chiles{10}(soaked in hot water) to a paste.

Fry @&(~1)spice paste{}, @coconut oil{3%Tbs} in a heavy #pot{}.

Simmer @beef chuck{3%lb}(1.4 kg; cut in 2-in cubes), @coconut milk{40%oz}(1.2 L; three cans), @lemongrass{2%stalks}(bruised), @kaffir lime leaves{6} with @&(~1)fried paste{} for ~{2%hr}.

Season @&(~1)curry{} with @palm sugar{1%Tbs}, @kosher salt{2%tsp}.

Toast @unsweetened grated coconut{1%cup}(85 g) in a dry #skillet{} until deep brown, then pound to a coarse kerisik.

Reduce @&(~2)rendang{} with @&(~1)kerisik{} until the oil separates and the sauce clings, ~{60%min}.