Description
Experience the bold and aromatic flavors of Beef Rendang, a traditional Indonesian dish featuring tender beef simmered in a rich coconut milk sauce with a blend of spices and herbs. This comforting meal is perfect for sharing and pairs wonderfully with steamed rice.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 can (13.5 oz) coconut milk
- 2 cups beef broth
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 inches ginger, peeled and minced
- 2 stalks lemongrass, white part only, bruised
- 5 kaffir lime leaves, torn into pieces
- 2–3 red chilies, sliced (adjust to taste)
- 1 tablespoon tamarind paste
- 2 tablespoons brown sugar
- 1 tablespoon salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil
Instructions
- In a blender or food processor, combine the chopped onion, minced garlic, minced ginger, and sliced red chilies. Blend until you achieve a smooth paste. If necessary, add a little water to help the blending process.
- Transfer the spice paste to a bowl and set aside.
- In a large mixing bowl, add the beef cubes and season with salt, ground coriander, ground cumin, turmeric powder, and ground black pepper. Mix well to ensure the beef is evenly coated with the spices.
- Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or preferably overnight for deeper flavor.
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Once hot, add the prepared spice paste and sauté for about 5-7 minutes, stirring frequently, until the paste is fragrant and the oil begins to separate from the mixture.
- Add the marinated beef to the pot, stirring to coat the meat with the spice paste. Cook for about 5 minutes, allowing the beef to brown slightly.
- Pour in the coconut milk and beef broth, then add the bruised lemongrass and torn kaffir lime leaves. Stir well to combine all the ingredients.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 2-3 hours, stirring occasionally. The beef should become tender and the sauce should thicken as it cooks.
- After 2-3 hours, check the tenderness of the beef. If it is not tender enough, continue to simmer for an additional 30 minutes to 1 hour, uncovered, to allow the sauce to reduce further.
- Once the beef is tender and the sauce has thickened to your desired consistency, stir in the tamarind paste and brown sugar. Adjust the seasoning with additional salt or sugar if needed, depending on your taste preference.
- Continue to cook for another 10-15 minutes, allowing the flavors to meld together.
- Once the Beef Rendang is ready, remove it from the heat and let it rest for a few minutes.
- Serve the Beef Rendang hot, garnished with additional kaffir lime leaves if desired. It pairs beautifully with steamed jasmine rice or coconut rice, and can also be served with a side of fresh vegetables or a simple salad.
- For an authentic touch, consider serving it with crispy fried shallots on top for added texture and flavor.
- If you have leftovers, allow the Beef Rendang to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- To freeze, place the cooled Beef Rendang in a freezer-safe container and store for up to 3 months. Thaw in the refrigerator overnight before reheating.
Notes
- Adjust the number of red chilies based on your heat preference.
- For a richer flavor, consider using grass-fed beef.
- This dish tastes even better the next day as the flavors continue to develop.
- Prep Time: 60 minutes
- Cook Time: 180 minutes