Beef Rendang

Serving: Beef Rendang pairs beautifully with jasmine rice or roti. The dish is best enjoyed after being allowed to sit for a few hours or even overnight to allow the flavors to develop further.

Storage: Store any leftover rendang in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.

Variations:
Vegetarian Rendang: Substitute beef with hearty vegetables like eggplant, mushrooms, or tofu for a vegetarian option.

Spice Level: Adjust the chili level depending on your heat tolerance. You can use less chili for a milder version or add more for extra heat.

FAQ:
Q: Can I make Beef Rendang in a slow cooker?
A: Yes! After browning the beef and making the spice paste, transfer everything to a slow cooker and cook on low for 6-8 hours until the beef is tender.

Q: Can I use canned coconut milk?
A: Yes, canned coconut milk works well in this recipe. Just ensure you use a good-quality, full-fat coconut milk for the best flavor and texture.

Q: Can I make this dish ahead of time?
A: Yes, Beef Rendang actually tastes better the next day as the flavors continue to meld. You can prepare it in advance and reheat before serving.