If you’re looking to explore the rich world of Indonesian cuisine, you can’t go wrong with Beef Rendang. This aromatic, slow-cooked dish transforms tough cuts of beef into tender, caramelized morsels packed with complex flavors. While it takes some time to prepare, the result is absolutely worth the effort – think fork-tender beef coated in a thick, intensely flavored sauce that’s fragrant with coconut, chilies, and aromatic spices.
Ingredients
- 2 lbs beef chuck, cut into 2-inch cubes
- 2 cans (14 oz each) full-fat coconut milk
- 4 lemongrass stalks, white part only, bruised
- 4 kaffir lime leaves
- 2 turmeric leaves (optional)
- 2 tablespoons tamarind paste
- 8 shallots
- 6 cloves garlic
- 6 red chilies (adjust to taste)
- 2 inches galangal
- 2 inches ginger
- 2 inches turmeric (or 2 teaspoons powder)
- 3 candlenuts (or macadamia nuts)
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- Salt to taste
Spice Paste:
Instructions
- Blend all spice paste ingredients in a food processor until smooth. If needed, add a little oil to help the blending process.
- Heat a large, heavy-bottomed pot over medium heat. Add the spice paste and cook until fragrant, about 5 minutes.
- Add the beef chunks and stir to coat them with the spice paste.
- Pour in the coconut milk, add lemongrass, kaffir lime leaves, and turmeric leaves (if using). Bring to a gentle simmer.
- Reduce heat to low and cook uncovered, stirring occasionally to prevent sticking. This process will take about 3-4 hours.
- As the liquid reduces, stir more frequently to prevent burning. The coconut milk will eventually separate into oil and solids.
- Continue cooking until the meat is tender and the sauce has darkened and thickened considerably. The oil will separate, and the meat will turn dark and caramelized.
- Add the tamarind paste in the final 30 minutes of cooking and adjust seasoning to taste.
Cook Time and Serving Size
Prep Time: 30 minutes
Cook Time: 3-4 hours
Servings: 6-8 people
Recipe Notes
- The key to authentic Indonesian Beef Rendang is patience – don’t rush the cooking process. The slow reduction creates the characteristic dark color and intense flavor.
- If you can’t find kaffir lime leaves, you can substitute with the zest of one lime.
- Traditional rendang should be quite dry at the end, with the meat coated in caramelized spices. However, you can stop cooking earlier if you prefer a saucier version.
- This dish actually tastes better the next day, making it perfect for meal prep. It can be stored in the refrigerator for up to 5 days.
- While rendang is traditionally quite spicy, you can adjust the number of chilies to suit your heat preference.
- Look for galangal in Asian markets – while ginger can be used as a substitute, galangal provides a unique flavor that’s characteristic of authentic rendang.
Indonesian Beef Rendang
This aromatic, slow-cooked dish transforms tough cuts of beef into tender, caramelized morsels packed with complex flavors. While it takes some time to prepare, the result is absolutely worth the effort – think fork-tender beef coated in a thick, intensely flavored sauce that's fragrant with coconut, chilies, and aromatic spices.
Ingredients
- 2 lbs beef chuck cut into 2-inch cubes
- 2 cans 14 oz each full-fat coconut milk
- 4 lemongrass stalks white part only, bruised
- 4 kaffir lime leaves
- 2 turmeric leaves optional
- 2 tablespoons tamarind paste
- 8 shallots
- 6 cloves garlic
- 6 red chilies adjust to taste
- 2 inches galangal
- 2 inches ginger
- 2 inches turmeric or 2 teaspoons powder
- 3 candlenuts or macadamia nuts
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- Salt to taste
Instructions
- Blend all spice paste ingredients in a food processor until smooth. If needed, add a little oil to help the blending process.
- Heat a large, heavy-bottomed pot over medium heat. Add the spice paste and cook until fragrant, about 5 minutes.
- Add the beef chunks and stir to coat them with the spice paste.
- Pour in the coconut milk, add lemongrass, kaffir lime leaves, and turmeric leaves (if using). Bring to a gentle simmer.
- Reduce heat to low and cook uncovered, stirring occasionally to prevent sticking. This process will take about 3-4 hours.
- As the liquid reduces, stir more frequently to prevent burning. The coconut milk will eventually separate into oil and solids.
- Continue cooking until the meat is tender and the sauce has darkened and thickened considerably. The oil will separate, and the meat will turn dark and caramelized.
- Add the tamarind paste in the final 30 minutes of cooking and adjust seasoning to taste.
