They Said This Was the Best Beef in the World. They Were Right.

Ingredients

• 4 cups Shredded Unsweetened Coconut (toasted until light golden, then processed into a loose paste; reserve 1/2 cup for final addition)
• 2 medium Onion (red, white or yellow; ends trimmed, peeled, and finely minced in food processor)
• 8 pieces Garlic Cloves (peeled and minced with lemongrass and ginger)
• 3 stalks Lemongrass Stalks (outer layers removed, ends trimmed, thinly sliced before processing)
• 1.5 inches Fresh Ginger (unpeeled, rinsed and processed with garlic and lemongrass)
• 1 piece Fresno Pepper (seeded, kept with pith for moderate heat; can substitute jalapeño)
• 2 pieces Lady Finger Peppers (seeded; very hot (3‑4× jalapeño); optional for extra heat)
• 3 lb Beef Chuck Roast (cut into 1/2‑3/4 inch pieces against the grain; keep some fat for flavor)
• 4 Tbsp Avocado Oil (high smoke‑point oil for searing)
• to taste Coarse Salt (season at each stage)
• to taste Freshly Cracked Black Pepper (season at each stage; optional after adding coconut milk)
• 2 pods Cardamom Pods (whole, toasted)
• 1 stick Cinnamon Stick (whole, toasted)
• 3 whole Cloves (whole, toasted)
• 1 Tbsp Cumin Seeds (toasted)
• 2 tsp Coriander Seeds (toasted)
• 0.5 Nutmeg (half a whole nutmeg, grated)
• 2 pods Star Anise (whole, toasted)
• 5 pieces Macadamia Nuts (substitute for candlenuts; toasted with spices)
• 3 leaves Bay Leaves (whole)
• 3 leaves Kaffir Lime Leaves (fresh; substitute extra bay leaf if unavailable)
• 3 15 oz cans Full‑Fat Coconut Milk (use full‑fat for richness)
• 2 tsp Palm Sugar or Light Brown Sugar (adds subtle sweetness)
• 0.5 cup Ground Toasted Shredded Coconut (adds texture; use the toasted coconut from earlier)
• 1 piece Fresh Peppers for Garnish (thinly sliced)
• 2 stalks Green Onions (sliced for garnish)

Instructions

1. Toast Shredded Coconut

   Add 4 cups of shredded unsweetened coconut to a large skillet over low‑medium heat. Stir constantly, spreading the coconut thinly, and toast until it turns light golden brown, about 25 minutes. Remove from heat and set aside.

   Time: PT25M

2. Process Toasted Coconut

   Transfer the toasted coconut to the food processor. Pulse on high, stopping to scrape the sides, until it forms a loose, fine paste. Set the paste aside in a bowl.

   Time: PT5M

3. Prepare Aromatics – Onions

   Trim the ends and peel 2 medium onions. Place them in the food processor, rinse briefly, then pulse until very finely minced. Scrape into a separate bowl.

   Time: PT5M

4. Prepare Aromatics – Garlic, Lemongrass & Ginger

   Add 8 peeled garlic cloves, 3 trimmed lemongrass stalks (outer layers removed, thinly sliced), and a 1½‑inch piece of unpeeled ginger to the processor. Pulse until a fine mince forms. Transfer to another bowl.

   Time: PT5M

5. Prepare Peppers

   Seed 1 Fresno pepper (keep pith for moderate heat) and 2 lady‑finger peppers (optional for extra heat). Add to the processor and pulse until finely minced. Set aside in a bowl.

   Time: PT5M

6. Cut Beef

   Trim excess fat from the 3 lb chuck roast if desired. Slice against the grain into ½‑¾ inch thick pieces, then cut each piece into larger chunks for easy eating.

   Time: PT10M

7. Sear Beef

   Heat the Rondo pot over high heat, add 4 Tbsp avocado oil, and wait until it lightly smokes. Add half the beef pieces in a single layer, season with coarse salt and freshly cracked pepper, and sear without moving for 2‑3 minutes. Flip and sear the other side until browned all around. Remove and set aside. Repeat with remaining beef.

   Time: PT7M

   Temperature: high

8. Sweat Shallots

   Reduce heat to low‑medium. Add the minced onions to the same pot, season lightly with salt, and cook, stirring every few minutes, until they become deep brown and sweet, about 12‑15 minutes.

   Time: PT15M

9. Toast Whole Spices

   In a small sauté pan, combine 2 cardamom pods, 1 cinnamon stick, 3 cloves, 1 Tbsp cumin seeds, 2 tsp coriander seeds, half a nutmeg (grated), 2 star anise pods, and 5 macadamia nuts. Toast over low‑medium heat, stirring constantly, until fragrant, about 3‑4 minutes.

   Time: PT4M

10. Grind Toasted Spices

    Transfer the toasted spices and nuts to the spice grinder and grind to a fine powder. Set aside.

    Time: PT2M

11. Cook Garlic‑Lemongrass‑Ginger Mix

    Add the minced garlic‑lemongrass‑ginger mixture to the pot with the softened onions. Season with a pinch of salt and cook over low‑medium heat for 5‑6 minutes, stirring gently.

    Time: PT6M

12. Add Peppers

    Stir in the minced Fresno and lady‑finger peppers. Season lightly with salt and cook for 6‑8 minutes, allowing the flavors to meld and the mixture to reduce slightly.

    Time: PT8M

13. Incorporate Ground Spices

    Add the freshly ground spice blend, 3 bay leaves, and 3 kaffir lime leaves to the pot. Stir well and cook for another 3 minutes until the aroma intensifies.

    Time: PT3M

14. Return Beef to Pot

    Add the seared beef pieces and any accumulated juices back into the pot. Stir to coat the meat evenly with the spice‑onion‑pepper mixture. Cook over medium heat for 2‑3 minutes, allowing the beef to absorb the flavors.

    Time: PT3M

15. Add Coconut Milk and Sweeteners

    Pour in three 15‑oz cans of full‑fat coconut milk. Stir in 2 tsp palm (or light brown) sugar and ½ cup ground toasted shredded coconut. Season with coarse salt (no additional pepper).

    Time: PT2M

16. Slow Simmer

    Reduce heat to low and let the stew simmer uncovered for about 3 hours, stirring gently every 20‑30 minutes. The sauce should thicken, the coconut milk fat will separate, and the beef will become fork‑tender.

    Time: PT3H

17. Final Check & Garnish

    When the beef is melt‑in‑your‑mouth tender and the sauce is thick and glossy, remove from heat. Garnish with sliced fresh peppers and chopped green onions. Serve over steamed rice.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

15 g

Fat

38 g

Fiber

3 g

Ingredient Substitutions

• Instead of Shredded Unsweetened Coconut: unsweetened coconut flakes
• Instead of Onion: shallots
• Instead of Garlic Cloves: garlic paste
• Instead of Lemongrass Stalks: lemongrass paste
• Instead of Fresh Ginger: ground ginger (use less)
• Instead of Fresno Pepper: jalapeño, serrano
• Instead of Lady Finger Peppers: Thai bird’s eye chilies
• Instead of Beef Chuck Roast: beef short ribs, beef brisket
• Instead of Avocado Oil: vegetable oil, canola oil
• Instead of Coarse Salt: kosher salt
• Instead of Freshly Cracked Black Pepper: white pepper
• Instead of Cardamom Pods: ground cardamom (use less)
• Instead of Cinnamon Stick: ground cinnamon
• Instead of Cloves: ground cloves
• Instead of Cumin Seeds: ground cumin
• Instead of Coriander Seeds: ground coriander
• Instead of Nutmeg: ground nutmeg
• Instead of Star Anise: ground star anise
• Instead of Macadamia Nuts: candlenuts, cashews
• Instead of Bay Leaves: dried thyme
• Instead of Kaffir Lime Leaves: lime zest
• Instead of Full‑Fat Coconut Milk: coconut cream diluted with water
• Instead of Palm Sugar or Light Brown Sugar: brown sugar, maple syrup (less)
• Instead of Ground Toasted Shredded Coconut: unsweetened coconut flakes
• Instead of Fresh Peppers for Garnish: red chili flakes
• Instead of Green Onions: chives

Equipment Needed

• Rondo Pot (or heavy‑bottom Dutch oven)
• Food Processor
• Spice Grinder
• Cutting Board
• Chef's Knife
• Mixing Bowls
• Wooden Spoon or Heat‑Resistant Spatula
• Measuring Cups and Spoons
• Rubber Spatula (optional)

Critical Steps — Do Not Skip

• Toast shredded coconut slowly to avoid bitterness.
• Grind whole spices fresh for maximum aroma.
• Sear beef until deeply browned for flavor development.
• Simmer the stew for at least 3 hours without rushing.

Chef Tips from the Video

• Use fresh whole spices and toast them; this makes a huge difference in aroma.
• Keep the heat low during the long simmer to prevent the coconut milk from curdling.
• For extra depth, add a small piece of tamarind paste during the final 30 minutes.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw gently before reheating.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• The spice paste and toasted coconut can be prepared up to 2 days ahead and stored in the refrigerator.
• Rendang improves in flavor after a night in the fridge; reheat gently over low heat.

Frequently Asked Questions