Beef Rendang
A rich, slow-cooked Indonesian beef curry with complex spices and coconut milk, resulting in incredibly tender meat.
4h 30m4Servings
Nutrition
750kcal
50gProtein
16gCarbs
54gFat
Ingredients
RENDANG PASTE
Shallot
4 pieces
Garlic
4 cloves
Galangal Root
1 piece
Ginger Root
1 piece
Serrano Pepper
1 piece
Red Fresno Chili
1 piece
Kosher Salt
1 tsp
Dried Chili Flakes
1 tsp
Ground Coriander
1 tsp
Ground Turmeric
1 tsp
Ground Cardamom
½ tsp
Nutmeg
¼ tsp
RENDANG
Beef Chuck
1 kg
Vegetable Oil
2 tbsp
Full-Fat Coconut Milk
1 can
Tamarind Paste
1 tbsp
Brown Sugar
1 tbsp
Water
1 cup
Lemongrass
2 stalks
Cilantro
¼ cup
Lime Wedge
1 piece
Equipment
Food Processor
Instructions
1Prepare the Rendang Paste
10m
10mCombine Ingredients
Add shallots, garlic, galangal, ginger, serrano pepper, fresno chili, kosher salt, chili flakes, ground coriander, turmeric, cardamom, and nutmeg to the bowl of a food processor.
Process to Paste
Pulse the food processor until the mixture is a very finely ground paste. Scrape down the sides of the bowl as needed.
2Cook the Rendang
4h
4hSauté the Paste
Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium heat. Add the rendang paste and cook, stirring, for 7-8 minutes, or until the moisture has evaporated and the paste is fragrant and slightly browned.
Add Beef and Liquids
Add the cubed beef to the skillet. Pour in 1 can of full-fat coconut milk, 1 tablespoon of tamarind paste, 1 tablespoon of brown sugar, and 1 cup of water. Stir to combine.
Add Lemongrass
Trim the bottom 6-7 inches off the lemongrass stalks. Pound the stalks with the back of a knife to release their flavor, then cut them into smaller pieces. Add the bruised lemongrass to the skillet.
Simmer
Bring the mixture to a simmer over medium-high heat. Cook uncovered over medium heat for about 4 hours, stirring occasionally, until the liquid has reduced and coats the meat, and the beef is fork-tender.
Reduce Sauce (if needed)
If the sauce is still too thin when the beef is tender, increase the heat to high and continue cooking, stirring more frequently, until the sauce has reduced to your desired consistency.
3Serve
5m
5mRemove Lemongrass
Remove and discard the lemongrass stalks from the rendang.
Plate
Serve the beef rendang over steamed white rice. Garnish with freshly chopped cilantro and a lime wedge.
Tips
For best results, make the rendang the day before serving to allow the flavors to meld and deepen.
The long, slow cooking process is crucial for tenderizing the beef and developing the complex flavors.
Stir the rendang more frequently as the sauce reduces towards the end of cooking to prevent sticking and burning.
If the sauce reduces too quickly before the beef is tender, add a little more water or coconut milk to continue the braising process.