Beef Rendang
Aromatic Indonesian slow-cooked beef in coconut curry
Ingredients
Instructions
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Prepare the spice pasteBlend all the spice paste ingredients (shallots, garlic, dried chilies, galangal, and ginger) in a food processor with a splash of water until smooth. This may take 5-10 minutes to achieve the right consistency.
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Begin the cooking processHeat vegetable oil in a large, heavy-bottomed pot over medium heat. Add the spice paste and stir continuously for about 8-10 minutes until fragrant and the oil begins to separate from the paste.
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Add meat and aromaticsAdd the beef cubes to the pot and stir to coat with the spice paste. Cook for 5 minutes, stirring frequently. Add the coconut milk, lemongrass, kaffir lime leaves, turmeric leaves (if using), and cinnamon stick. Stir well to combine.
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Simmer and reduceBring the mixture to a boil, then reduce the heat to a gentle simmer. Add tamarind paste, palm sugar, and salt. Stir occasionally to prevent sticking. Simmer uncovered for about 3-4 hours, stirring more frequently as the liquid reduces.
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Caramelize the meatThe rendang is done when the liquid has almost completely evaporated and the meat is fork-tender. The oil from the coconut milk will separate and the meat will turn dark brown and caramelize. This final stage is crucial for authentic rendang flavor.
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Rest and serveRemove from heat and let the rendang rest for at least 30 minutes before serving. Rendang tastes even better the next day, as the flavors continue to develop and intensify overnight.
Nutritional Information
520
Calories
per serving
35
Protein
g per serving
12
Carbohydrates
g per serving
38
Total Fat
g per serving
22
Saturated Fat
g per serving
3
Fiber
g per serving
6
Sugar
g per serving
680
Sodium
mg per serving
15
Vitamin C
% of daily value
25
Iron
% of daily value
Beef Rendang is Also Known As
Rendang Daging, Caramelized Beef Curry, Padang Beef Curry, Randang or Indonesian Dry Beef Curry
