Indonesian Beef Rendang
Indonesian Beef Rendang
Ingredients
- 1.6 kg beef brisket or beef chuck, diced into 4cm chunks
- 800 ml coconut cream
- 400 ml coconut milk
- 1 tablespoon chicken powder
- 1 tablespoon sugar
- 2 teaspoons salt
- 4 tablespoons palm sugar
- 1 cup vegetable oil, for stir fry
- 1/2 cup kerisik, (Toasted Desiccated Coconut)
For the Spice Paste (to blend)
- 100 g chili
- 15 garlic, cloves
- 3 onions, medium, chopped
- 30 g ginger, cut into small pieces
- 30 g turmeric, cut into small pieces
- 6 candlenuts
- 30 g galangal, cut into small pieces
- 4 lemongrass, stalks, chopped
- 100 ml vegetable oil, or more, to blend
For the Aromatics
- 5 bay leaves
- 8 kaffir lime leaves
- 4 lemongrass, chopped
- 8 cloves
- 3 cinnamon sticks
- 4 cardamoms
- 4 star anises
For Seasoning
- 2 teaspoons coriander ground
- 2 teaspoons turmeric ground
- 2 teaspoons white pepper
- 2 teaspoons cinnamon
Instructions
- 1
Cut the beef into 4cm chunks. Do not cut the beef into smaller pieces as they will break down during cooking.
⏱️ 10 min
- 2
Add all of the ingredients for the spice paste (chili, garlic, onions, ginger, turmeric, candlenuts, galangal, lemongrass, and 100ml vegetable oil) into a blender or food processor. Blend or blitz until a thick paste forms. Set aside.
⏱️ 10 min
- 3
In a heavy-bottomed pan, heat 1 cup of vegetable oil over medium-high heat.
⏱️ 2 min
- 4
Pour the prepared spice paste into the pan and cook until fragrant, about 2 minutes.
⏱️ 2 min
- 5
Add the aromatics (bay leaves, kaffir lime leaves, chopped lemongrass, cloves, cinnamon sticks, cardamoms, and star anises) to the pan and stir to mix.
⏱️ 1 min
- 6
Next, add the dry seasonings (ground coriander, ground turmeric, white pepper, and cinnamon), followed by the chicken powder, 1 tablespoon sugar, and salt to the pan. Cook the paste until fragrant and it changes color to a reddish-brown.
⏱️ 3 min
- 7
Add the beef to the pan and cook until it is lightly browned on all sides.
⏱️ 5 min
- 8
Add the coconut milk into the pan and stir to combine. Then, add the coconut cream and bring the mixture to a simmer.
⏱️ 5 min
- 9
Cover the pan and simmer on low heat for 4 hours, or until the beef is tender and the sauce has thickened. Stir periodically to prevent the meat from sticking to the bottom of the pan and burning.
⏱️ 240 min
- 10
Once the sauce has thickened and released reddish oil, add the palm sugar and kerisik (toasted desiccated coconut). Mix well until the sauce reduces further and turns a dark brown color.
⏱️ 10 min
- 11
Serve the Indonesian Beef Rendang hot with steamed rice and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Indonesian Beef Rendang
- 1.6 kg beef brisket or beef chuck, diced into 4cm chunks
- 800 ml coconut cream
- 400 ml coconut milk
- 1 tablespoon chicken powder
- 1 tablespoon sugar
- 2 teaspoons salt
- 4 tablespoons palm sugar
- 1 cup vegetable oil, for stir fry
- 1/2 cup kerisik, (Toasted Desiccated Coconut)
For the Spice Paste (to blend)
- 100 g chili
- 15 garlic, cloves
- 3 onions, medium, chopped
- 30 g ginger, cut into small pieces
- 30 g turmeric, cut into small pieces
- 6 candlenuts
- 30 g galangal, cut into small pieces
- 4 lemongrass, stalks, chopped
- 100 ml vegetable oil, or more, to blend
For the Aromatics
- 5 bay leaves
- 8 kaffir lime leaves
- 4 lemongrass, chopped
- 8 cloves
- 3 cinnamon sticks
- 4 cardamoms
- 4 star anises
For Seasoning
- 2 teaspoons coriander ground
- 2 teaspoons turmeric ground
- 2 teaspoons white pepper
- 2 teaspoons cinnamon
Instructions
- 1
Cut the beef into 4cm chunks. Do not cut the beef into smaller pieces as they will break down during cooking.
⏱️ 10 min - 2
Add all of the ingredients for the spice paste (chili, garlic, onions, ginger, turmeric, candlenuts, galangal, lemongrass, and 100ml vegetable oil) into a blender or food processor. Blend or blitz until a thick paste forms. Set aside.
⏱️ 10 min - 3
In a heavy-bottomed pan, heat 1 cup of vegetable oil over medium-high heat.
⏱️ 2 min - 4
Pour the prepared spice paste into the pan and cook until fragrant, about 2 minutes.
⏱️ 2 min - 5
Add the aromatics (bay leaves, kaffir lime leaves, chopped lemongrass, cloves, cinnamon sticks, cardamoms, and star anises) to the pan and stir to mix.
⏱️ 1 min - 6
Next, add the dry seasonings (ground coriander, ground turmeric, white pepper, and cinnamon), followed by the chicken powder, 1 tablespoon sugar, and salt to the pan. Cook the paste until fragrant and it changes color to a reddish-brown.
⏱️ 3 min - 7
Add the beef to the pan and cook until it is lightly browned on all sides.
⏱️ 5 min - 8
Add the coconut milk into the pan and stir to combine. Then, add the coconut cream and bring the mixture to a simmer.
⏱️ 5 min - 9
Cover the pan and simmer on low heat for 4 hours, or until the beef is tender and the sauce has thickened. Stir periodically to prevent the meat from sticking to the bottom of the pan and burning.
⏱️ 240 min - 10
Once the sauce has thickened and released reddish oil, add the palm sugar and kerisik (toasted desiccated coconut). Mix well until the sauce reduces further and turns a dark brown color.
⏱️ 10 min - 11
Serve the Indonesian Beef Rendang hot with steamed rice and enjoy!
⏱️ 1 min