Beef Rendang Recipe (Indonesian Beef Stew)
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs 15 mins
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Servings
6
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Calories
593 kcal
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Course
Main Course
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Cuisine
Indonesian, American
Beef Rendang Recipe (Indonesian Beef Stew)
Description
This Beef Rendang recipe uses a homemade spice paste containing shallots, Thai chili peppers, garlic, ginger, galangal, turmeric, black peppercorns, and cloves processed till thick. The paste is sautéed briefly in neutral oil, then beef chunks are added and coated well.
Coconut milk, lime leaves, lemongrass, cinnamon, palm sugar, and salt are added to build a rich braising liquid. The stew is brought to a boil and cooked uncovered on medium heat until the sauce begins to reduce and thicken, then simmered on a lower heat for two more hours or until the beef is tender and deeply flavored. Frequent stirring prevents burning and creates a dark, concentrated sauce clinging to the meat.
The resulting dish offers tender, pull-apart beef with a deeply aromatic, spicy, slightly sweet, and creamy sauce with Southeast Asian character. It pairs well with steamed rice to soak up the rich sauce.
Cooks can adjust the level of heat with the type and amount of chili peppers used. The stew improves in flavor after several hours or overnight refrigerated, making it suitable for making ahead and reheating gently before serving.
Ingredients
FOR THE RENDANG PASTE
- 8 shallot chopped
- 5-6 Thai Chili pepper chopped (or use spicy red chilies, or milder peppers for less heat
- 8 cloves garlic chopped
- 2 tablespoons ginger or use 1.5 teaspoons dried, fresh, chopped
- 2 tablespoons galangal or use 1.5 teaspoons dried, fresh, chopped
- 2 tablespoons Turmeric or use 1.5 teaspoons dried, fresh chopped
- 1 tablespoon black peppercorns crushed
- 3 cloves
FOR THE BEEF RENDANG
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 pounds beef chuck or use short ribs, boneless
- 3 cups coconut milk thick
- 4 makrut lime leaves use bay leaves as an alternative, Thai
- 2 lemongrass bottom half only, smashed with a spoon, stalks
- 1 cassia cinnamon stick form
- 1 tablespoon palm sugar or use brown sugar
- salt to taste
FOR GARNISH
- lime leaves spicy chili flakes, crispy fried shallots, fresh sliced, or chopped herbs
Instructions
- Add the shallots, peppers, garlic, ginger, galangal, turmeric, peppercorns and cloves to a food processor. Process to form a thick paste.
- Heat the oil in a large pot or Dutch oven. Add the Rendang paste and cook for 2 minutes, stirring a bit.
- Slice the beef into 2 inch chunks and add to the pot. Stir and cook for a minute, coating the meat with the paste.
- Add the coconut milk, lime leaves, lemongrass, cinnamon stick, palm sugar and salt to taste. Stir to incorporate.
- Bring to a boil, then reduce the heat to medium. Simmer, uncovered, for 1 hour, stirring from time to time to prevent burning. The consistency will thicken.
- Reduce the heat to medium-low and continue to simmer until the sauce darkens to a brown color and reduces, coating the beef, for 2 hours, or until the beef is tender and breaks apart with a fork. Be sure to stir to prevent scorching. NOTE: Cooking time will vary based on the meat used - it could take 4 hours or more.)
- Remove from heat and remove large spices, like the cinnamon stick and lemongrass stalks.
- Garnish and serve!
Notes
- Serve Beef Rendang hot over steamed rice to complement its rich sauce.
- Flavor intensifies if the stew is refrigerated overnight and reheated before serving.
- Cooking times vary with beef cut; tender meat is indicated when it breaks apart easily with a fork.
- Calories calculated do not include rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Calories | 593kcal | 30% |
| Carbohydrates | 16g | 5% |
| Protein | 33g | 66% |
| Fat | 47g | 72% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 104mg | 35% |
| Sodium | 148mg | 6% |
| Potassium | 989mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 12mg | 13% |
| Calcium | 83mg | 8% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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