Preparation

Traditional rendang simmers for hours until the beef becomes tender and the sauce reduces to coat each piece in spiced richness. This version borrows those flavors but reimagines the format: beef and rice cooked together in one pot, absorbing all that complexity while developing crispy edges.

Heat oil in a small, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef cubes on all sides until deeply browned, about 5 minutes total. Remove and set aside.

Building the Base

In the same pot, add the rendang curry paste and cook for 1 minute until fragrant. Return the beef to the pot along with coconut milk, palm sugar, and tamarind paste. Stir well, then add the lemongrass stalk and lime leaf.

Bring to a simmer, reduce heat to low, cover, and cook for 25 minutes until the beef is becoming tender.

Rinse the rice and add it to the pot along with the beef stock. Stir to combine everything evenly. Bring back to a simmer, then reduce heat to very low, cover tightly, and cook for 15 minutes without lifting the lid.

Creating the Crust

After 15 minutes, remove the lid. The rice should have absorbed most of the liquid. Increase heat to medium and let it cook uncovered for 3-5 minutes, allowing the bottom layer to crisp and caramelize.

Remove from heat and let rest for 5 minutes. Discard the lemongrass stalk and lime leaf.

Serve in the pot or inverted onto a plate to showcase the crispy bottom. Garnish with fried shallots and cilantro. The beef should be tender, the rice aromatic and rich, with those prized crispy bits throughout.