Indonesian Beef Rendang (Printable Version)
# What You'll Need:
→ Spice Paste
01 -
10 shallots, peeled and roughly chopped
02 -
6 cloves garlic, peeled
03 -
4 red chilies, seeded and chopped
04 -
2.5 cm piece ginger, peeled and chopped
05 -
2.5 cm piece galangal, peeled and chopped
06 -
2 stalks lemongrass, white part only, chopped
→ Curry
07 -
3 tablespoons vegetable oil
08 -
900 grams chuck beef or stewing meat, cut into bite-size pieces
09 -
800 ml coconut milk (2 cans)
10 -
250 ml water
11 -
2 stalks lemongrass, bruised
12 -
6 kaffir lime leaves, fresh or dry, cut into thin strips
13 -
1 cinnamon stick
14 -
3 star anise
15 -
6 cardamom pods
16 -
1 teaspoon turmeric
17 -
1 teaspoon ground coriander
18 -
1 teaspoon tamarind paste
19 -
2 tablespoons brown sugar
20 -
Salt to taste
# Step-by-Step Directions:
01 -
Add all the spice paste ingredients to a blender or food processor and blend until a smooth paste forms.
02 -
Heat the vegetable oil in a large Dutch oven over high heat. Add half the beef pieces and brown on all sides. Transfer to a plate and repeat with the remaining beef.
03 -
Add the spice paste to the Dutch oven and cook over medium heat, stirring frequently, until fragrant, about 5 to 7 minutes.
04 -
Add the rest of the ingredients to the pot along with the beef. Stir well until everything is well incorporated.
05 -
Bring to a simmer, then reduce the heat to low and cook uncovered for 2 to 3 hours, stirring occasionally to prevent sticking, until the beef is tender and the sauce has thickened.
06 -
Remove the cinnamon stick, star anise, and lemongrass from the pot.
07 -
Serve the beef warm with steamed rice and garnish with fresh cilantro.
# Helpful Notes:
01 -
Use fresh spices and herbs for vibrant flavor.
02 -
Adjust the quantity of chilies based on spice preference.
03 -
Toast whole spices to release natural oils and enhance flavor.
04 -
Allow the dish to simmer gently for 2 to 3 hours for tender beef and rich sauce.
05 -
Skim excess fat from the surface during cooking or after refrigerating overnight.
06 -
Beef Rendang tastes even better when made a day in advance.
07 -
Garnish with cilantro and a squeeze of lime juice for freshness.