Excerpted from Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore by James Oseland
This extravagantly rich, dry-braised beef curry is a signature dish of the Minangkabau highlands of West Sumatra, Indonesia.
Allow plenty of time to make it. Rendang has its own lethargic cooking rhythm, so that the more you try to rush it, the longer it seems to take. Use a shallow, wide pan, such as a skillet, rather than a deep soup pot. Use the best-quality beef you can get. Choose boneless chuck or bottom round laced through with bright white fat and cut it into cubes yourself.
If you decide to use the maximum number of chiles this recipe calls for, you may need to use a standard-sized food processor, rather than a small one.