5.0 from 27 votes
Beef Rendang Recipe (Indonesian Beef Stew)
Beef rendang is a popular Indonesian dish with flavorful chunks of beef stewed low and slow in coconut milk and a wonderful blend of spices, so comforting.
Prep Time
15 mins
Cook Time
3 hrs 15 mins
Servings: 6
Calories: 593 kcal
Course:
Main Course
Cuisine:
Indonesian , American
Ingredients
FOR THE RENDANG PASTE
- 8 shallots chopped
- 5-6 Thai peppers chopped (or use spicy red chilies, or milder peppers for less heat)
- 8 cloves garlic chopped
- 2 tablespoons fresh chopped ginger or use 1.5 teaspoons dried
- 2 tablespoons fresh chopped galangal or use 1.5 teaspoons dried
- 2 tablespoons fresh chopped turmeric or use 1.5 teaspoons dried
- 1 tablespoon black peppercorns crushed
- 3 cloves
FOR THE BEEF RENDANG
- 2 tablespoons oil
- 2 pounds boneless beef chuck (or use short ribs)
- 3 cups thick coconut milk
- 4 Thai Makrut lime leaves use bay leaves as an alternative
- 2 stalks lemongrass bottom half only, smashed with a spoon
- 1 stick cinnamon
- 1 tablespoon palm sugar or use brown sugar
- salt to taste
FOR GARNISH
- Fresh sliced lime leaves or chopped herbs spicy chili flakes, crispy fried shallots
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!
Cup of Yum
Notes
- I like to serve mine over rice with extra spicy red pepper flakes.
- Calories calculated without the rice.
- This can be served right away, but gets even better if you let it sit for several hours or overnight in the refrigerator to develop more flavor. Just reheat to serve.
Nutrition Information
Calories
593kcal
(30%)
Carbohydrates
16g
(5%)
Protein
33g
(66%)
Fat
47g
(72%)
Saturated Fat
29g
(145%)
Cholesterol
104mg
(35%)
Sodium
148mg
(6%)
Potassium
989mg
(28%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
58IU
(1%)
Vitamin C
12mg
(13%)
Calcium
83mg
(8%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 593
% 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.