Authentic Indonesian Beef Rendang with Coconut Rice

In a large heavy-bottomed pot or Dutch oven, combine the beef chuck, 2 cans of coconut milk, minced garlic, grated ginger, curry powder, turmeric powder, and 1 teaspoon of salt. Stir well to combine.

Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer, uncovered, for 1 hour, stirring occasionally, until the sauce begins to thicken.

Continue to simmer on low heat for another 60-90 minutes, stirring more frequently as the liquid reduces. The sauce should become very thick and the coconut milk will start to separate and caramelize, coating the beef. Cook until the beef is fork-tender and the sauce is a rich, dark brown.

While the rendang simmers, prepare the coconut rice. Rinse the jasmine rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice, 1 can of coconut milk, and 1 cup of water. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes. Do not lift the lid during this time.

Remove the saucepan from the heat and let it rest, covered, for another 10 minutes. Fluff the coconut rice with a fork before serving.

Serve the Indonesian Beef Rendang hot, alongside the fragrant coconut rice.