Quick Beef Rendang (Simplified)
70% authentic · Indonesian-inspired
A faster, simplified version of Beef Rendang that captures some of the classic flavors using pre-made spice paste and fewer aromatics, suitable for weeknight cooking.
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Ingredients
- Beef chuck, cubed700 g
- Coconut milk, full fat400 ml
- Rendang spice paste (store-bought)4 tbsp
- Lemongrass, bruised1 stalk
- Kaffir lime leaves3 leaves
- Tamarind paste1 tbsp
- Gula Melaka (palm sugar) or brown sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Vegetable oil1 tbsp
Steps
- 1
Heat vegetable oil in a pot or wok over medium-high heat. Add the rendang spice paste and sauté until fragrant.
- 2
Add the bruised lemongrass and kaffir lime leaves. Stir for a minute.
- 3
Add the cubed beef and sear until browned on all sides.
- 4
Pour in the coconut milk. Add tamarind paste and gula melaka. Stir to combine.
- 5
Bring to a simmer, then reduce heat to medium-low. Cover and cook for about 1 hour, or until the beef is tender and the sauce has thickened.
- 6
Uncover for the last 15-20 minutes of cooking to allow the sauce to reduce further. Stir occasionally.
- 7
Season with salt and black pepper to taste. Serve hot.
