Description:
Beef Rendang is a rich, slow-cooked Indonesian dish known for its deep, aromatic flavors and tender, caramelized beef. Originating from the Minangkabau region of West Sumatra, rendang is traditionally made with beef simmered in coconut milk and an aromatic blend of lemongrass, galangal, garlic, and spices. As the dish cooks, the sauce thickens into a flavorful coating, creating a melt-in-your-mouth experience. Whether you’re preparing it for a special occasion or simply craving bold Indonesian flavors, this step-by-step recipe will guide you to making the perfect beef rendang at home.
Beef Rendang Recipe
Ingredients:
- 2 lbs (900g) beef chuck or short ribs, cut into cubes
- 2 cans (14 oz each) coconut milk
- 2 stalks lemongrass, smashed
- 3 kaffir lime leaves
- 2 bay leaves
- 1 cinnamon stick
- 1 tsp salt
- 1 tsp sugar
For the Spice Paste:
- 4 shallots, chopped
- 5 cloves garlic, minced
- 2 inches galangal, sliced
- 2 inches ginger, sliced
- 3 dried red chilies, soaked and chopped
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 2 tbsp vegetable oil
Instructions:
1. Make the Spice Paste
- Blend shallots, garlic, galangal, ginger, red chilies, coriander, turmeric, cumin, and oil into a smooth paste.
- Set aside for later use.
2. Brown the Beef
- Heat 2 tbsp oil in a large pot over medium heat.
- Sear the beef cubes until browned on all sides, then remove and set aside.
3. Sauté the Spice Paste
- In the same pot, add the spice paste and sauté for 3-5 minutes until fragrant.
- Add the lemongrass, kaffir lime leaves, bay leaves, and cinnamon stick.
4. Slow-Cook the Rendang
- Return the beef to the pot and stir to coat in the spice mixture.
- Pour in the coconut milk and bring to a gentle simmer.
- Cook uncovered on low heat for 2.5-3 hours, stirring occasionally, until the sauce thickens and caramelizes around the beef.
5. Final Adjustments
- Season with salt and sugar to taste.
- Continue cooking until the beef is tender and coated in a rich, dark sauce.
6. Serve and Enjoy
- Let the rendang rest for 10 minutes before serving.
- Serve with steamed jasmine rice and garnish with fresh cilantro if desired.