Description
Beef Rendang is a slow-cooked Indonesian treasure, simmered in coconut milk and bold spices until the beef is fall-apart tender and enveloped in a rich, caramelized sauce. Bursting with warm, earthy flavors and a slight tang, this dish is perfect for impressing guests or savoring with a side of fragrant rice.
Ingredients
1.5 kg (3 lb) beef chuck, cut into large cubes
12 dried chilies (or fresh long red chilies)
2 onions, roughly chopped
5 cloves garlic
2 stalks lemongrass (white part only)
5 cm (2 in) piece galangal (or substitute with ginger)
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons ground turmeric
400 ml (14 oz) coconut milk
2 cups water
3 kaffir lime leaves, finely sliced
2 teaspoons tamarind puree (or lemon juice)
Salt to taste
2 tablespoons vegetable oil
Instructions
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In a food processor or blender, blend the chilies, onions, garlic, lemongrass, and galangal into a smooth paste.
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Heat the vegetable oil in a large pot or Dutch oven over high heat. Brown the beef cubes in batches to ensure even caramelization. Remove and set aside.
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Lower the heat to medium-low. Add the blended spice paste to the pot and cook for 2 to 3 minutes, stirring, until fragrant and slightly darkened.
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Return the browned beef to the pot. Stir in the ground coriander, cumin, turmeric, coconut milk, water, kaffir lime leaves, and tamarind puree. Mix until well combined.
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Bring the mixture to a gentle simmer. Cover and cook on low heat for about 1 hour and 15 minutes, stirring occasionally to prevent sticking.
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Remove the lid and continue simmering uncovered for another 30 to 40 minutes, stirring frequently. The sauce should reduce into a thick, flavorful coating around the beef.
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Serve hot with steamed jasmine or coconut rice. Garnish with extra sliced kaffir lime leaves if desired
Notes
Adjust the number of chilies to suit your preferred spice level.
For best results, use full-fat coconut milk and fresh spices.
Leftovers taste even better the next day and can be frozen for future meals.
Galangal adds a unique citrusy bite, but ginger is a fine substitute if unavailable.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indonesian