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Delicious Beef Rendang with aromatic spices and tender beef served on a plate

Beef Rendang

A rich and aromatic Indonesian dish made with tender beef slow-cooked in a blend of spices and coconut milk, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indonesian
Calories: 550
Ingredients Method Notes

Ingredients
  

Spice Paste
  • 12 pieces dried chilies, rehydrated in boiling water, or large fresh chilies Adjust according to heat preference
  • 1 small onion, finely chopped
  • 5 cloves garlic, minced
  • 3 stalks lemongrass, white part only, sliced
  • 1.5 tbsp fresh galangal, finely chopped
  • 1.5 tbsp fresh ginger, minced
Main Ingredients
  • 2 lb chuck steak, cut into 4cm cubes Approximately 1 kg
  • 2 tbsp oil (vegetable, canola, or peanut oil) For browning beef
  • 1 stick cinnamon
  • 0.25 tsp clove powder
  • 3 pieces star anise
  • 0.5 tsp cardamom powder
  • 1 stick lemongrass, bottom half only and smashed
  • 400 ml coconut milk (1 standard can)
  • 2 tsp tamarind puree/paste
  • 4 pieces large kaffir lime leaves (or 6 small), very finely sliced
  • 1/3 cup desiccated coconut Consider toasting for extra flavor
  • 1 tbsp brown sugar or grated palm sugar
  • 1.5 tsp salt

Method
 

Preparation
  1. Prepare the spice paste by placing all Spice Paste ingredients in a small food processor and blending until fine.
  2. Heat 1 tablespoon of oil in a large heavy-based pot over high heat. Brown half of the beef cubes on all sides, then transfer to a plate and repeat with remaining beef.
Cooking
  1. Lower the heat to medium-low and add the prepared Spice Paste to the pot. Cook for 2 to 3 minutes.
  2. Add the remaining curry ingredients, including the browned beef, and stir until well combined.
  3. Bring to a gentle simmer, then reduce heat to low or medium-low. Cover and simmer for about 1 hour and 15 minutes.
  4. Check the beef for tenderness; if too tender, temporarily remove it.
  5. Increase heat to medium to allow the sauce to reduce for 30 to 40 minutes, stirring occasionally.
  6. Check beef tenderness and add a splash of water if necessary.
  7. Remove from heat and serve Beef Rendang hot, with coconut rice if desired.

Notes

Store leftover Beef Rendang in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Reheat gently on the stove, adding water if needed. Variations: You can add potatoes or substitute beef with chicken or jackfruit.