Beef Rendang
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 20 mins
-
Servings
6
-
Calories
675 kcal
-
Course
Main Course
Beef Rendang
Description
Beef Rendang starts with a spice paste made from rehydrated dried or fresh chilies, onion, garlic, lemongrass, galangal, and ginger, finely processed and sautéed to release aromas. The beef, usually chuck or other slow-cooking cut, is browned first to develop depth of flavor. The spice paste is cooked down to thicken before adding coconut milk, tamarind paste, kaffir lime leaves, desiccated coconut, brown sugar, and salt, along with the beef.
The mixture simmers gently for over an hour with the lid on, allowing the beef to become tender while the sauce reduces to a thick, paste-like consistency that coats the meat. The slow reduction brings out deep caramelized flavors, with the coconut and lime leaves adding richness and brightness. The balance of spices and acidity creates a curry that is complex but well-rounded, with moderate chili heat tempered by the cooking time.
This dish pairs well with simple steamed rice and can be served alongside lightly pickled cucumber to complement the rich flavors. The Rendang improves with time and freezes well for convenient reheating. Authentic ingredients like fresh kaffir lime leaves and galangal enhance the signature flavor, although suitable substitutions exist if unavailable.
Ingredients
Spice Paste
- 12 dried chilies rehydrated in boiling water, or 12 large fresh
- 1 onion small, finely chopped
- 5 cloves garlic minced
- 3 lemongrass stalks, white part only, sliced
- 1 1/2 tbsp galangal fresh, finely chopped
- 1 1/2 tbsp ginger fresh, minced
- 2 tbsp vegetable oil or canola or peanut oil
Curry
- 2 lb/ 1 kg chuck steak or other slow cooking beef, cut into 4cm / 1.6" cubes
- 1 tbsp vegetable oil or peanut or canola oil
- 1 cinnamon stick
- 1/4 tsp clove powder
- 3 star anise
- 1/2 tsp cardamom powder
- 1 lemongrass bottom half of the stick only and smashed (Note 5
- 400ml / 14 oz coconut milk 1 standard can
- 2 tsp tamarind paste or tamarind puree or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6
- 4 kaffir lime leaves or 6 small, very finely sliced (Note 7
- 1/3 cup desiccated coconut finely shredded coconut
- 1 tbsp brown sugar or grated palm sugar
- 1 1/2 tsp salt
Instructions
- Place Spice Paste ingredients in a small food processor and whizz until fine. NOTE: If using dried chilli and you know your food processor is not that powerful, chop the chilli first.
- Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.
- Lower heat to medium low. Add Spice Paste and cook for 2 - 3 minutes until the wetness has reduced and the spice paste darkens (don't breathe in too much, the chilli will make you cough!).
- Add remaining Curry ingredients and beef. Stir to combine.
- Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.
- Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.
- Remove lid and check the beef to see how tender it is. You don't want it to be "fall apart at a touch" at this stage, but it should be quite tender. If it is fall apart already, remove the beef from the pot before proceeding.
- Turn up heat to medium and reduce sauce for 30 - 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. (Note 9)
- The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or Restaurant Style Coconut Rice.
Notes
- Adjust chili quantity to control spiciness; 12 dried or long red fresh chilies yield moderate heat, reduce to 6 for milder curry.
- Use brown, white, or yellow onion or shallots sized about a tennis ball for balanced flavor in the spice paste.
- Peel lemongrass to use the tender white portion only; smash before adding to release flavor.
- Galangal adds a sour and peppery note; if unavailable, substitute extra ginger with a pinch of black pepper.
- Choose slow-cooking beef cuts with some fat marbling such as chuck, gravy beef, or beef cheeks for juicier results.
- Tamarind paste adds tartness but can be replaced with vinegar or lemon juice if necessary, though flavor may differ.
- Fresh kaffir lime leaves are best for authentic flavor; dried can be used or as a last resort, lime zest and juice.
- For slow cooker, brown beef first then cook on low for 6 hours; for pressure cooker, brown beef and cook 30 minutes on high pressure.
- Once sauce reduces, oil separates and beef should be tender but not falling apart; remove beef before final sauce reduction if needed.
- Serve with lightly pickled cucumbers for a fresh contrast.
- Rendang keeps well refrigerated and freezes successfully; flavor deepens with time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 675 kcal
% Daily Value*
| Serving | 323g | |
| Calories | 675cal | 34% |
| Carbohydrates | 10.9g | 4% |
| Protein | 63.4g | 127% |
| Fat | 42.1g | 65% |
| Saturated Fat | 24.7g | 124% |
| Polyunsaturated Fat | 17.4g | 102% |
| Cholesterol | 179mg | 60% |
| Sodium | 847mg | 35% |
| Fiber | 3.1g | 12% |
| Sugar | 5.4g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
