Beef Rendang
Traditional Indonesian slow-cooked beef in a richly spiced coconut sauce.
Servings: 6 servings
Ingredients
Ingredients
- 10 shallots peeled and roughly chopped
- 6 clovesgarlic peeled
- 4 red chilies seeded and chopped
- 1 inch pieceginger peeled and chopped
- 1 inch piecegalangal peeled and chopped
- 2 stalkslemongrass white part only, chopped
- 3 tablespoonsvegetable oil
- 2 poundschuck beef or stewing meat, cut into bite-size pieces
- 28 ouncescoconut milk 2 cans
- 1 cupwater
- 2 stalkslemongrass bruised
- 6 kaffir lime leaves fresh or dry, cut into thin strips
- 1 cinnamon stick
- 3 star anise
- 6 cardamom pods
- 1 teaspoonturmeric
- 1 teaspoonground coriander
- 1 teaspoontamarind paste
- 2 tablespoonsbrown sugar
- salt to taste
Instructions
Instructions
- Add the shallots, garlic, seeded red chilies, chopped ginger, chopped galangal, and the white parts of the chopped lemongrass (the 2 stalks labeled "white part only") to a blender or food processor. Blend until a smooth paste forms, scraping the sides as needed.
- Heat the 3 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
- Working in two batches, add half of the 2 pounds of beef to the pot and brown on all sides (about 4–6 minutes). Transfer the browned beef to a plate and brown the remaining beef the same way.
- Reduce the heat to medium. Add the spice paste to the pot and cook, stirring frequently, until fragrant and the paste darkens slightly, about 5–7 minutes.
- Return the browned beef and any accumulated juices to the pot. Add the 28 ounces coconut milk, 1 cup water, the 2 bruised stalks of lemongrass, 6 kaffir lime leaves (cut into thin strips), 1 cinnamon stick, 3 star anise, 6 cardamom pods, 1 teaspoon turmeric, 1 teaspoon ground coriander, 1 teaspoon tamarind paste, and 2 tablespoons brown sugar. Stir to combine and season with salt to taste.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Simmer uncovered for 2 to 3 hours, stirring occasionally and scraping the bottom of the pot to prevent sticking, until the beef is very tender and the sauce has thickened.
- Remove and discard the cinnamon stick, star anise, and the bruised lemongrass stalks. Taste and adjust salt if needed.
- Serve the beef warm.
Equipment
- KitchenAid 7-cup Food Processor
Notes
Use fresh ingredients:Whenever possible, use fresh spices and herbs, like ginger, galangal, and lemongrass, for the best flavor. Fresh ingredients will give your Beef Rendang a more vibrant and aromatic taste.
Customize heat level:Adjust the amount of red chilies according to your preferred spice level. If you like your Beef Rendang milder, remove the seeds and membranes from the chilies or use fewer chilies. For a spicier version, add more chilies or even incorporate some Thai bird’s eye chilies.
Toast whole spices:Before adding the cinnamon stick, star anise, and cardamom pods to the pot, lightly toast them in a dry pan over low heat for a couple of minutes. This will help release their natural oils and enhance the flavor of the dish.
Be patient with the cooking process:Beef Rendang is a slow-cooked dish, and the key to achieving tender beef and a rich, flavorful sauce is allowing it to simmer gently for 2-3 hours. Make sure to stir occasionally to prevent the sauce from sticking or burning.
Remove excess fat:For a lighter version of the dish, you can skim off some of the fat that rises to the surface during cooking. Alternatively, you can chill the cooked Beef Rendang overnight in the refrigerator, and the fat will solidify on the surface, making it easy to remove before reheating and serving.
Make it ahead of time:Beef Rendang tastes even better the next day, as the flavors have more time to meld and develop. Make the dish a day in advance, store it in the refrigerator, and reheat gently over low heat before serving.
Garnish for added flavor:Garnish your Beef Rendang with fresh cilantro and a squeeze of lime juice to add a burst of freshness and acidity that complements the rich flavors of the dish.
Customize heat level:Adjust the amount of red chilies according to your preferred spice level. If you like your Beef Rendang milder, remove the seeds and membranes from the chilies or use fewer chilies. For a spicier version, add more chilies or even incorporate some Thai bird’s eye chilies.
Toast whole spices:Before adding the cinnamon stick, star anise, and cardamom pods to the pot, lightly toast them in a dry pan over low heat for a couple of minutes. This will help release their natural oils and enhance the flavor of the dish.
Be patient with the cooking process:Beef Rendang is a slow-cooked dish, and the key to achieving tender beef and a rich, flavorful sauce is allowing it to simmer gently for 2-3 hours. Make sure to stir occasionally to prevent the sauce from sticking or burning.
Remove excess fat:For a lighter version of the dish, you can skim off some of the fat that rises to the surface during cooking. Alternatively, you can chill the cooked Beef Rendang overnight in the refrigerator, and the fat will solidify on the surface, making it easy to remove before reheating and serving.
Make it ahead of time:Beef Rendang tastes even better the next day, as the flavors have more time to meld and develop. Make the dish a day in advance, store it in the refrigerator, and reheat gently over low heat before serving.
Garnish for added flavor:Garnish your Beef Rendang with fresh cilantro and a squeeze of lime juice to add a burst of freshness and acidity that complements the rich flavors of the dish.