Beef Rendang

Yes, but you'll need to increase cooking time to 2–2.5 hours. A 2 lb piece will soften more evenly than small cubes; cook it whole, then shred it at the end.

Galangal powder is available in most supermarkets in the international aisle and works well; use 1 tbsp. Lemongrass is trickier—frozen or dried lemongrass is acceptable, or substitute with the zest of 1 lime for a different but pleasant citrus note.

Yes. Brown the beef and cook the spice paste in a pot on the stovetop first, then transfer everything to a slow cooker with the coconut milk. Cook on low for 4–5 hours until the beef is tender and the sauce has reduced and thickened. Stir occasionally.

Yes, absolutely. The flavors deepen and marry overnight. Make it a day or two ahead, refrigerate in an airtight container, and reheat gently on the stovetop over medium-low heat, adding a splash of water if the sauce has thickened too much.

Steamed jasmine rice is traditional. You can also serve with rice noodles, roti, or flatbread to soak up the sauce. A simple cucumber and onion salad provides cool contrast.

Rendang keeps in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a little water or coconut milk if needed to loosen the sauce.