Classic Beef Rendang
Traditional dish · Indonesian
A rich, slow-cooked Indonesian beef curry with a complex blend of spices, coconut milk, and aromatics, resulting in incredibly tender beef with a dry, caramelized texture.
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Ingredients
- Beef chuck, cubed1 kg
- Coconut milk, thick800 ml
- Lemongrass, bruised3 stalks
- Galangal, sliced5 cm piece
- Kaffir lime leaves6 leaves
- Turmeric leaves, tied1 leaf
- Tamarind paste2 tbsp
- Gula Melaka (palm sugar)2 tbsp
- Saltto taste
- Black pepperto taste
- Dried chilies, soaked and blended15-20
- Shallots, blended150 g
- Garlic, blended8 cloves
- Ginger, blended3 cm piece
- Turmeric, blended2 cm piece
- Candlenuts, blended5
Steps
- 1
Prepare the spice paste by blending dried chilies, shallots, garlic, ginger, turmeric, and candlenuts until smooth.
- 2
In a large pot or wok, heat a little oil (optional, as coconut milk will render fat) and sauté the spice paste until fragrant and the oil separates.
- 3
Add the bruised lemongrass, sliced galangal, kaffir lime leaves, and turmeric leaf. Stir well.
- 4
Add the cubed beef and stir to coat with the spice mixture. Cook until the beef is browned.
- 5
Pour in the thick coconut milk. Add gula melaka, tamarind paste, salt, and black pepper. Stir well.
- 6
Bring to a boil, then reduce heat to low. Simmer uncovered, stirring occasionally, for at least 3-4 hours, or until the liquid has evaporated and the beef is dark, tender, and caramelized.
- 7
Continue cooking and stirring until the rendang is dry and the oil has separated and fried the spices.
- 8
Adjust seasoning if necessary. Serve hot.
