Ingredients
Get them through the links below to support the creator.
- 4 tsp ground cinnamon
- 4 thumb-sized piece ginger
- 4 to taste salt
- 4 tsp ground turmeric
- 8 tsp ground coriander
- 16 pieces red chillies
- 800 ml beef stock
- 8 tbsp palm sugar or brown sugar
- 12 pieces lemongrass stalks
- 16 cloves garlic
- 4 tsp ground cumin
- 8 medium onions
- 8 pieces kaffir lime leaves
- 4 kg beef chuck or shin
- 4 thumb-sized piece galangal
- 1600 ml coconut milk
- 8 tbsp vegetable oil
- 8 tbsp tamarind paste
Nutritional Information
Calculated based on standard values with available measurements and may therefore not be accurate.
Nutritional information not available.
Beef Rendang
Instructions
Step 1
Prepare the Spice Paste:
In a food processor or blender, combine the chopped chillies, garlic, ginger, galangal, and onions. Blend until smooth.
Step 2
Brown the Beef:
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
Step 3
Cook the Spice Paste:
In the same pot, add the spice paste and cook over medium heat for about 5 minutes, stirring frequently until fragrant and slightly caramelised
Step 4
Add the Aromatics:
Add the bruised lemongrass stalks, kaffir lime leaves, ground turmeric, ground coriander, ground cumin, and ground cinnamon to the pot. Stir well.
Step 5
Simmer the Stew:
Return the browned beef to the pot. Pour in the coconut milk and beef stock, then stir in the tamarind paste and palm sugar. Season with salt.
Bring to a gentle simmer. Reduce the heat to low, cover, and cook for 2 to 2.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened. If the sauce gets too thick, you can add a bit of water as needed.
Step 6
Finish and Serve:
Once the beef is tender and the sauce is thickened, taste and adjust seasoning with more salt or sugar if needed.
Remove the lemongrass stalks and kaffir lime leaves.
Garnish with fresh coriander if desired.
Step 7
Serve:
Serve the rendang with steamed rice or alongside your favourite accompaniments.
Recipe Story
If you're in search of a dish that encapsulates the essence of rich, comforting flavours, look no further than Beef Rendang. This iconic Indonesian delicacy is a triumph of slow cooking, where beef is simmered in a fragrant, spiced coconut sauce until it becomes tender and infused with deep, complex flavours. Perfect for those who love a hearty meal, Beef Rendang offers a culinary adventure right in your own kitchen.
The beauty of Rendang lies in its meticulous preparation. The process begins with a vibrant spice paste, a blend of red chillies, garlic, ginger, and galangal that forms the aromatic base. This paste is sautéed until it releases its rich, warm fragrances, setting the stage for the main event. The beef, typically cut from chuck or shin, is browned to seal in its juices before being simmered with coconut milk and beef stock. This slow-cooking technique allows the meat to absorb the spices and become exquisitely tender.
Kaffir lime leaves, lemongrass, and a hint of tamarind add layers of tangy, citrusy notes that balance the dish’s richness. Palm sugar sweetens the mix just enough to create a harmonious flavour profile that’s both savoury and slightly sweet. As the Rendang simmers away, it transforms into a robust stew with a thick, luscious sauce that clings to each piece of beef.
Perfectly served with steamed rice, Beef Rendang is a true crowd-pleaser. It’s not only a feast for the taste buds but also a wonderful way to explore the diverse flavours of Indonesian cuisine. Whether you’re hosting a dinner party or simply enjoying a comforting meal at home, this dish is sure to impress and satisfy.
.jpg&w=3840&q=75)