Beef Rendang is a tasty Indonesian dish that features tender chunks of beef cooked in a rich, spicy coconut sauce. It’s perfect for those who love bold flavors!
You won’t believe how well the spices blend together! I always make extra because it tastes even better the next day. Trust me, you’ll be coming back for seconds! 😋
Key Ingredients & Substitutions
Beef: Chuck roast is great for slow cooking because it becomes tender. If you’re looking for a leaner option, you could use brisket or even chicken thighs for a lighter dish.
Coconut Milk: Look for full-fat coconut milk for a rich, creamy texture. If you’re dairy-free but want creaminess, you could also try canned almond milk in a pinch.
Lemongrass: Fresh lemongrass adds amazing flavor. If it’s not available, you can substitute with lemon zest and a bit of lime juice for a similar citrusy kick.
Kaffir Lime Leaves: These leaves give a unique aroma and flavor. If you can’t find them, you can use regular lime leaves or zest, though it won’t have the same depth.
Tamarind: This adds a nice tanginess. If you don’t have it, a mix of lime juice and brown sugar works well for a sweet-sour balance.
How Do I Make the Spice Paste Perfectly?
The spice paste is the heart of Beef Rendang, enhancing the flavor of the dish. Start with fresh ingredients for the best results. Here’s how to make it:
- Use a blender to combine shallots, garlic, ginger, and chilies. If you don’t have fresh turmeric, powdered turmeric works, but fresh adds a brighter taste.
- Grind the coriander and cumin seeds in a spice grinder or mortar and pestle for a fresher flavor.
- Add a little water for blending to ensure a smooth paste; it should be thick but pourable.
- Once it’s blended, fry on medium heat until fragrant, about 5-7 minutes. This step really brings out the flavors!
Give it a try and enjoy the aroma filling your kitchen! It’s worth the effort!
Beef Rendang
Ingredients:
For The Main Dish:
- 2 lbs beef chuck, cut into 2-inch cubes
- 2 cups thick coconut milk
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves, torn
- 2 turmeric leaves (optional), tied in a knot
- 1 tamarind slice or 1 tbsp tamarind paste
- 2 tbsp toasted grated coconut (kerisik)
- 4 tbsp cooking oil
- Salt to taste
- 1 tbsp palm sugar or brown sugar
For The Spice Paste:
- 6 shallots
- 4 cloves garlic
- 1-inch piece fresh ginger
- 1-inch piece fresh turmeric (or 1 tsp turmeric powder)
- 3-5 red chilies (adjust to taste)
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp nutmeg, freshly grated
- 1/2 tsp white pepper
- 1/2 tsp ground cinnamon
Time Needed:
This delightful Beef Rendang will take about 15 minutes to prepare and about 2 to 3 hours to cook. The long cooking time allows the beef to become tender and the flavors to develop beautifully, making all the waiting worthwhile!
Instructions:
1. Prepare the Spice Paste:
Start by gathering your ingredients for the spice paste. In a blender, combine shallots, garlic, ginger, fresh turmeric, red chilies, coriander seeds, cumin seeds, nutmeg, white pepper, and ground cinnamon. Add a little water and blend until you have a smooth paste.
2. Cook the Spice Paste:
In a large heavy-bottomed pot, heat the cooking oil over medium heat. Add the spice paste and fry it for about 5-7 minutes, stirring frequently until it’s fragrant and the oil starts to separate from the paste.
3. Brown the Beef:
Add the beef cubes to the pot, stirring well to coat them with the spice paste. Cook the beef for around 5 minutes until it begins to brown.
4. Add Coconut Milk and Herbs:
Pour the thick coconut milk into the pot while adding the bruised lemongrass, torn kaffir lime leaves, tied turmeric leaves (if using), and tamarind. Give it a good stir!
5. Simmer Slowly:
Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 2 to 3 hours, stirring occasionally to keep it from sticking, until the beef is very tender and the sauce has thickened and darkened.
6. Finish with Coconut and Sugar:
Stir in the toasted grated coconut (kerisik), palm sugar, and salt to taste. Continue to cook for another 15-20 minutes, stirring regularly, until the sauce thickens enough to coat the beef nicely.
7. Final Touches:
Remove the pot from heat and discard the lemongrass stalks and turmeric leaves. Serve your Beef Rendang hot!
8. Serve:
Enjoy your delicious Beef Rendang with steamed rice. Feel free to garnish it with fresh cilantro or sliced red chilies for an extra touch. Dig in!
Bon appétit! Your homemade Beef Rendang is sure to impress with its rich, aromatic flavors!
Can I Use Different Cuts of Beef for This Rendang?
Absolutely! While beef chuck is recommended for its tenderness after slow cooking, you can also use brisket or shank. If you’re in a pinch, even chicken thighs can work for a lighter version.
How Can I Make This Dish Less Spicy?
If you prefer a milder dish, reduce the number of red chilies in the spice paste or remove the seeds from them before blending. You can also add more coconut milk to balance the heat.
Can I Prepare Beef Rendang in Advance?
Definitely! Beef Rendang often tastes even better the next day as the flavors meld together. You can prepare it a day ahead, let it cool, then refrigerate in an airtight container. Just reheat gently on the stove before serving.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the rendang for up to 2 months. Thaw overnight in the fridge before reheating on low heat.