Photo by Marcus Nilsson, Food Styling by Rebecca Jurkevich, Prop Styling by Angharad Bailey
In this riff on Indonesian beef rendang, the meat is cooked in coconut milk until it breaks up into gloriously rich jammy solids and delicious fat. Our hands-off method delivers on two counts: It browns the beef, then cooks it until the meat is fall-apart tender. A low oven temp is crucial: It allows the coconut milk to gradually evaporate until it’s thick and saucy.