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Beef Rendang

Melt-in-Your-Mouth Beef Rendang: A Flavorful Adventure

Experience the magic of Beef Rendang, a flavorful and comforting Indonesian dish bursting with robust flavors.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indonesian, Malaysian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Paste
  • 6 pieces Dried Chilies Adjust for desired spice level.
  • 2 medium Shallots Can substitute with yellow or white onion.
  • 1 inch Galangal Fresh ginger is a milder alternative.
  • 1 inch Ginger Use fresh for best results.
  • 4 cloves Garlic Mince for an even blend.
  • 1 stalk Lemongrass Use the white tender part.
For the Main Dish
  • 2 tablespoons Oil High-smoke point oils like canola or vegetable are recommended.
  • 2 pounds Beef Use tough cuts like short ribs or chuck.
  • 1 stick Cinnamon Stick Provides warmth and sweetness.
  • 4 pieces Cloves Whole cloves work best for flavor extraction.
  • 1 piece Star Anise Utilize sparingly for balance.
  • 4 pieces Cardamom Pods Lightly crush before adding.
For the Rich Sauce
  • 1 can Coconut Milk Opt for light coconut milk for a lower-fat version.
  • 2 tablespoons Tamarind Paste Lime juice can be used for a similar flavor.
  • 3 leaves Kaffir Lime Leaves Finely shredded lime zest is a substitute.
  • 1 cup Unsweetened Coconut Flakes Toasting them enhances nuttiness.
  • 3 tablespoons Palm Sugar Regular sugar can be used, adjusting to taste.
  • 1 teaspoon Salt Always adjust to taste.

Equipment

  • Food Processor
  • Large saucepan

Method
 

Step-by-Step Instructions
  1. Soak the dried chilies in boiling water for about 15-20 minutes until softened. Drain and transfer to a food processor, along with shallots, galangal, ginger, garlic, and lemongrass. Blend until a smooth paste forms.
  2. In a large saucepan, heat 2 tablespoons of oil over medium-high heat. Add beef pieces in a single layer and brown on all sides for about 5-7 minutes.
  3. Reduce heat to medium, add the spice paste, and cook for 1-2 minutes. Add whole spices, and cook for an additional minute.
  4. Pour in coconut milk and tamarind paste. Bring to a gentle boil, then reduce heat. Cover and simmer for 1-2 hours until beef is tender.
  5. Once beef is tender, stir in kaffir lime leaves, toasted coconut flakes, and palm sugar. Cook for an additional minute and adjust salt as needed.
  6. Before serving, remove whole spices. Serve hot over jasmine rice or alongside flatbreads.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Marinating the beef overnight with the spice paste intensifies the flavors. Adjust liquid if using a slow cooker to prevent dryness.

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