Beef Rendang recipe

Today on the Takrecipe website, we bring you an authentic Beef Rendang, a slow-cooked Indonesian dish renowned for its deep, aromatic flavors. This dry curry features tender beef simmered in a rich coconut milk sauce infused with fragrant spices. The long cooking process allows the flavors to deepen, making this dish incredibly flavorful. Perfectly paired with rice, it’s a must-try for lovers of bold and spicy dishes!

Ingredients

• For the Beef Rendang:
• 1 kg beef (chuck or brisket), cut into large cubes
• 2 cups coconut milk
• 1 cup thick coconut cream
• 2 stalks lemongrass, bruised
• 4 kaffir lime leaves
• 2 turmeric leaves (optional)
• 1 cinnamon stick
• 2 star anise
• 3 cloves
• 2 tbsp tamarind paste
• 1 tbsp palm sugar (or brown sugar)
• 3 tbsp cooking oil
• Salt to taste
• For the Spice Paste (Rempah):
• 6 shallots, peeled
• 5 garlic cloves
• 5 red chilies, deseeded (adjust spice level as desired)
• 2-inch piece of ginger, peeled
• 2-inch piece of galangal, peeled
• 1 tsp ground turmeric
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tsp black pepper

Prepare the Spice Paste

In a food processor, blend shallots, garlic, chilies, ginger, galangal, turmeric, coriander powder, cumin powder, and black pepper into a smooth paste. Add a little water or oil if necessary to help with blending.

Sear the Beef

Heat 3 tablespoons of cooking oil in a large wok or pot over medium heat. Sear the beef cubes until browned on all sides. Remove and set aside.

Sauté the Spice Paste

In the same pot, add the blended spice paste and sauté over medium heat until fragrant (about 5-7 minutes). Add the bruised lemongrass, kaffir lime leaves, turmeric leaves (if using), cinnamon stick, star anise, and cloves. Stir well.

 Simmer the Beef

Return the beef to the pot and stir to coat with the spice mixture. Pour in the coconut milk and stir well. Bring to a gentle simmer. Add tamarind paste, palm sugar, and salt to taste. Reduce the heat to low and cook uncovered for 3-4 hours, stirring occasionally, until the sauce thickens and the beef becomes tender.

Final Touches

Once the sauce has thickened significantly and the oil has separated, add the coconut cream and stir well. Continue cooking on low heat until the rendang becomes dry and deeply caramelized. Taste and adjust seasoning if needed.

Serve and Enjoy

Serve Beef Rendang hot with steamed white rice or traditional Indonesian coconut rice. Garnish with fried shallots and sliced red chilies for an extra touch of flavor.

Cooking Tips:

Use the Right Cut of Beef 

🟢Chuck or brisket works best as they become tender during slow cooking while absorbing the flavors of the spices.

Slow Cook for Maximum Flavor 

🟢The longer the beef simmers, the more intense the flavor. Avoid rushing the process.

Let the Oil Separate 

🟢The oil released from the coconut milk during slow cooking is a sign that the rendang is ready and packed with flavor.

Other Indonesia foods:

• Indonesian Salad Recipe
• Chicken Salad Recipe
• Olivier Salad Recipe