Description
Spicy Beef Rendang is a rich and flavorful Indonesian dry curry made by slowly simmering beef in coconut milk and aromatic spices until tender and deeply caramelized. This slow-cooked dish is bursting with bold flavors and heat, perfect with steamed rice for a hearty meal.
Ingredients
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For the spice paste:
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6 shallots, peeled
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4 cloves garlic
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3 red chilies (adjust to taste)
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1-inch piece of fresh ginger
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1-inch piece of fresh galangal (or substitute with more ginger)
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1 stalk lemongrass, white part only
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1 tsp ground coriander
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1 tsp ground cumin
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1 tsp ground turmeric
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For the rendang:
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2 lbs (900g) beef chuck or stew meat, cut into 2-inch cubes
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2 cups coconut milk (full-fat)
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1 cup water
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4 kaffir lime leaves, torn
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2 turmeric leaves, tied in a knot (optional)
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2 tbsp tamarind paste (or 1 tbsp lime juice)
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2 tbsp palm sugar or brown sugar
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1 cinnamon stick
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2 tbsp cooking oil
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Salt to taste
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Instructions
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Make the spice paste:
In a blender or food processor, blend shallots, garlic, chilies, ginger, galangal, lemongrass, coriander, cumin, and turmeric until smooth. Add a little oil or water to help it blend if needed. -
Sauté the paste:
Heat oil in a large pot or Dutch oven over medium heat. Add the spice paste and cook for 5–7 minutes until fragrant and the oil starts to separate. -
Cook the beef:
Add the beef to the pot and stir to coat with the spices. Cook for 5 minutes until lightly browned. -
Simmer:
Add the coconut milk, water, kaffir lime leaves, turmeric leaves (if using), tamarind paste, sugar, cinnamon stick, and a good pinch of salt. Bring to a gentle boil. -
Slow cook:
Reduce heat to low and simmer uncovered for 2 to 2.5 hours, stirring occasionally, until the sauce thickens and the beef is tender. Stir more frequently near the end to prevent burning. -
Finish:
Continue to cook until the sauce becomes dry and dark, and the oil starts to separate. The beef should be deeply caramelized and coated in the spice mixture. -
Serve:
Serve hot with steamed rice and vegetables.
Notes
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Beef rendang gets better the next day, making it perfect for meal prep or leftovers.
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Adjust chili quantity for more or less heat.
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If you can’t find kaffir lime or turmeric leaves, the flavor will still be delicious without them.