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Beef Rendang

This Beef Rendang is an aromatic Indonesian delight! Slow-cooked to perfection, it's rich, tender, and bursting with vibrant flavors.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Servings: 6 servings

Ingredients

For the Spice Paste:

  • 10 pieces Shallots (peeled and roughly chopped)
  • 6 cloves Garlic (peeled)
  • 4 pieces Red chilies (seeded and chopped)
  • 1 inch Ginger (peeled and chopped)
  • 1 inch Galangal (peeled and chopped)
  • 2 stalks Lemongrass (white part only, chopped)
  • 3 tablespoons Vegetable oil
  • 2 pounds Chuck beef (or stewing meat, cut into bite-size pieces)
  • 28 ounces Coconut milk (2 cans)
  • 1 cup Water
  • 2 stalks Lemongrass (bruised)
  • 6 leaves Kaffir lime leaves (fresh or dry, cut into thin strips)
  • 1 stick Cinnamon
  • 3 pieces Star anise
  • 6 pods Cardamom
  • 1 teaspoon Turmeric
  • 1 teaspoon Ground coriander
  • 1 teaspoon Tamarind paste
  • 2 tablespoons Brown sugar

Instructions

Instructions

  • Step 1: Prepare the Spice Paste - Combine shallots, garlic, red chilies, ginger, galangal, and lemongrass in a food processor or blender. Blend until a smooth paste forms, adding a splash of water if necessary.
  • Step 2: Sauté the Spice Paste - Heat vegetable oil in a large pot over medium heat. Add the spice paste and sauté for about 5-7 minutes until fragrant.
  • Step 3: Add the Beef - Add the chuck beef pieces and stir to coat. Cook for about 5 minutes until browned.
  • Step 4: Pour in Coconut Milk and Water - Add coconut milk and water, stir, and bring to a gentle simmer.
  • Step 5: Add Aromatics - Incorporate bruised lemongrass, kaffir lime leaves, cinnamon stick, star anise, cardamom pods, turmeric, ground coriander, tamarind paste, and brown sugar.
  • Step 6: Slow Cook - Reduce heat to low, cover, and let simmer for 2-3 hours. Stir occasionally and add water if needed.
  • Step 7: Final Seasoning - Taste and add salt to taste, adjusting sweetness or tanginess with more brown sugar or tamarind paste if needed.
  • Step 8: Serve and Enjoy - Serve hot, garnished with kaffir lime leaves. Pairs well with rice or flatbreads.

Equipment

  • Food processor or blender
  • Large Pot or Dutch Oven
  • Wooden Spoon
  • Measuring cups and spoons

Notes

  • For a milder dish, reduce the number of red chilies.
  • Try using chicken or lamb instead of beef.
  • Make it vegetarian by swapping beef for hearty vegetables.