Description
Beef rendang transports your taste buds straight to the heart of Indonesian cuisine with its rich, complex spices that dance across your palate. Tender meat slow-cooked in a fragrant blend of chili, ginger, and coconut milk creates a mouthwatering dish that connects you directly to traditional Malaysian cooking.
Ingredients
Scale
Protein:
- 1.5 kg beef chuck
Spicy Elements:
- 12 dried chilies
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons ground turmeric
Supporting Ingredients:
- 2 onions
- 5 cloves garlic
- 2 stalks lemongrass
- 5 cm galangal
- 400 ml coconut milk
- 2 cups water
- 3 kaffir lime leaves
- 2 teaspoons tamarind puree
- 2 tablespoons vegetable oil
- Salt
Instructions
- Pulse 12 dried chilies, 2 onions, 5 garlic cloves, 2 lemongrass stalks, and 5 cm galangal in a food processor until creating a smooth, vibrant spice paste.
- Heat 2 tablespoons vegetable oil in a large pot at high heat. Sear 1.5 kg beef chuck cubes in batches, ensuring a deep golden-brown exterior on each piece. Transfer browned meat to a separate plate.
- Reduce pot temperature to medium-low. Add the prepared spice paste and cook for 3 minutes, stirring constantly until the mixture becomes aromatic and darkens slightly.
- Return beef cubes to the pot. Incorporate 1 tablespoon ground coriander, 1 tablespoon ground cumin, 2 teaspoons ground turmeric, 400 ml coconut milk, 2 cups water, 3 sliced kaffir lime leaves, and 2 teaspoons tamarind puree.
- Stir ingredients thoroughly, ensuring even distribution of spices and liquids. Bring the mixture to a gentle simmer.
- Cover the pot and cook at low heat (around 200°F) for 1 hour and 15 minutes, stirring every 15 minutes to prevent bottom scorching.
- Uncover the pot and continue simmering for an additional 30-40 minutes. Stir frequently until the sauce thickens and coats the beef chunks intensely.
- Check the beef’s tenderness. The final sauce should be rich, glossy, and clinging tightly to the meat pieces.
- Plate the rendang alongside steamed jasmine rice. Optionally, garnish with extra kaffir lime leaf slivers for brightness.
Notes
- Invest in fresh, high-quality spices to ensure the most authentic and vibrant flavor for your rendang.
- Take time browning the beef in small batches, which helps develop deep caramelized flavors and prevents steaming the meat.
- For a less spicy version, reduce the number of chilies or remove their seeds before blending into the spice paste.
- If coconut milk separates during cooking, don’t worry – continue simmering and stirring, and the sauce will naturally recombine and thicken.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Category: Beef
- Method: Simmering
- Cuisine: Indonesian
Nutrition
- Serving Size: 6
- Calories: 407
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 27 g
- Saturated Fat: 19 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg