Beef Rendang

Beef Rendang

Beef Rendang is a rich and fragrant Indonesian slow-cooked curry that infuses tender beef with aromatic spices and creamy coconut milk. This dish offers a harmonious blend of warmth and subtle tanginess, making it a comforting meal.

Beef

Prep Time

20 min

Cook Time

90 min

Servings

4

Beef Rendang is a traditional Indonesian dish known for its deep, complex flavors developed through slow cooking beef with a mixture of spices and coconut cream. Originating from the Minangkabau ethnic group of West Sumatra, it is celebrated during special occasions and festivals as a symbol of hospitality and celebration. The long simmering process reduces the sauce to a thick, luscious coating enveloping each piece of meat, showcasing a perfect balance of spice, sweetness, and sour notes. This recipe captures the essence of classic rendang by incorporating aromatic whole spices like cinnamon, cloves, star anise, and cardamom, which along with lemongrass and kaffir lime leaves, create a fragrant base. The addition of toasted coconut, or kerisik, adds a unique nutty depth, while tamarind juice offers a pleasant tanginess that cuts through the richness. Beef Rendang is beautifully paired with steamed jasmine or basmati rice to soak up the flavorful sauce. It also complements simple vegetable sides or a fresh cucumber salad to offset its richness. Leftovers develop even deeper flavors, making it a perfect make-ahead dish for a family gathering or festive feast.

Ingredients

  • 1 lb Beef
  • 5 tb Vegetable Oil
  • 1 Cinnamon Stick
  • 3 Cloves
  • 3 Star Anise
  • 3 Cardamom
  • 1 cup Coconut Cream
  • 1 cup Water
  • 2 tb Tamarind Paste
  • 6 Lime
  • 1 tb Sugar
  • 5 Challots

Instructions

Begin by finely chopping the spice paste ingredients and pulse them in a food processor until they form a smooth, fragrant paste. Warm the vegetable oil in a heavy-bottomed stew pot over medium heat. Add the prepared spice paste along with the cinnamon stick, cloves, star anise, and cardamom pods. Stir-fry gently until the mixture becomes irresistibly aromatic, releasing their essential oils. Introduce the beef pieces and the lightly pounded lemongrass stalks into the pot. Stir continuously for about one minute, allowing the beef to absorb the spices. Pour in the coconut cream, tamarind paste, and water. Bring the mixture to a gentle simmer over medium heat. Stir frequently to prevent sticking and ensure even cooking until the beef is nearly tender. Incorporate the fresh kaffir lime leaves, toasted coconut kerisik, and sugar (or palm sugar). Stir well to blend these fragrant layers into the meat and sauce. Reduce the heat to low, cover with a lid, and let the rendang gently simmer uncovered for 1 to 1 ½ hours. Stir occasionally, allowing the sauce to thicken and the beef to become exquisitely tender. The goal is to achieve a rich, dry-looking gravy that clings to every morsel. Season further with salt and sugar as desired to balance the flavors. Serve this sumptuous Beef Rendang piping hot alongside fluffy steamed rice. For an even richer taste, enjoy the leftovers the next day, when the flavors have fully matured. Tip: Toast the grated coconut yourself if you can't find kerisik for an authentic nutty kick. Also, be patient during the slow simmer; this step is essential for tender beef and deep flavor development.

Quick Info

Prep Time
20 min
Cook Time
90 min
Total Time
110 min
Servings
4

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