Indonesian Beef Rendang
Indonesian Beef Rendang
Ingredients
For the Beef and Main Sauce
- 1.6 kg beef brisket, diced into 4cm chunks
- 800 ml coconut cream
- 400 ml coconut milk
- 1 tablespoon chicken powder
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 4 tablespoons palm sugar
- 1 cup vegetable oil, for stir frying
- 1/2 cup kerisik, (toasted desiccated coconut)
For the Spice Paste (Ingredients B)
- 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, for blending
For the Aromatics (Ingredients C)
- 5 bay leaves
- 8 kaffir lime leaves
- 4 lemongrass, stalks, chopped
- 8 cloves
- 3 cinnamon sticks
- 4 cardamoms
- 4 star anises
For the Seasoning
- 2 teaspoons coriander ground
- 2 teaspoons turmeric ground
- 2 teaspoons white pepper
- 2 teaspoons cinnamon powder
For Serving
- 1 steamed rice, hot, as needed
- 1 fresh red chilies, for garnish, as needed
- 1 lime wedges, for garnish, as needed
Instructions
- 1
Cut the beef brisket or chuck into 4cm chunks. It's important not to cut the beef into smaller pieces as they will break down during the long cooking process. For best results, cut the beef with the grain first, then against the grain.
⏱️ 10 min
- 2
Combine all ingredients for the spice paste (100g chili, 15 cloves garlic, 3 medium chopped onions, 30g ginger cut into small pieces, 30g turmeric cut into small pieces, 6 candlenuts, 30g galangal cut into small pieces, 4 stalks chopped lemongrass, and 100ml or more vegetable oil) in a blender or food processor. Blend until a thick, yellow paste forms. Set aside.
⏱️ 10 min
- 3
In a heavy-bottomed pan or wok, heat 1 cup of vegetable oil over medium-high heat.
⏱️ 2 min
- 4
Pour the blended spice paste into the hot oil. Cook the paste, stirring constantly, for about 2 minutes until it becomes fragrant and begins to bubble.
⏱️ 2 min
- 5
Add the aromatics (5 bay leaves, 8 kaffir lime leaves, 4 stalks chopped lemongrass, 8 cloves, 3 cinnamon sticks, 4 cardamoms, and 4 star anises) to the pan and stir to combine with the paste.
⏱️ 1 min
- 6
Next, add the seasoning (2 teaspoons ground coriander, 2 teaspoons ground turmeric, 2 teaspoons white pepper, and 2 teaspoons cinnamon powder), followed by 1 tablespoon chicken powder, 1 tablespoon granulated sugar, and 2 teaspoons salt to the pan. Continue to cook the paste, stirring, until it becomes fragrant and changes color to a reddish-brown hue.
⏱️ 3 min
- 7
Add the 1.6kg beef chunks to the pan. Stir to coat the beef thoroughly with the spice mixture and cook until the beef is lightly browned on all sides.
⏱️ 5 min
- 8
Pour 400ml of coconut milk into the pan and stir to combine. Then, add 800ml of coconut cream and stir again. Bring the mixture to a gentle simmer.
⏱️ 2 min
- 9
Cover the pan and reduce the heat to low. Simmer for 4 hours, or until the beef is very tender and the sauce has significantly thickened. Stir periodically throughout the cooking process to prevent the meat from sticking to the bottom of the pan and burning.
⏱️ 240 min
- 10
Once the sauce has thickened and released a reddish oil, add 4 tablespoons of palm sugar and 1/2 cup of kerisik (toasted desiccated coconut). Mix well and continue to cook, stirring, until the sauce reduces further and turns into a rich, dark brown color.
⏱️ 15 min
- 11
Serve the Indonesian Beef Rendang hot with steamed rice. Garnish with fresh red chilies and lime wedges, if desired, and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
For the Beef and Main Sauce
- 1.6 kg beef brisket, diced into 4cm chunks
- 800 ml coconut cream
- 400 ml coconut milk
- 1 tablespoon chicken powder
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 4 tablespoons palm sugar
- 1 cup vegetable oil, for stir frying
- 1/2 cup kerisik, (toasted desiccated coconut)
For the Spice Paste (Ingredients B)
- 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, for blending
For the Aromatics (Ingredients C)
- 5 bay leaves
- 8 kaffir lime leaves
- 4 lemongrass, stalks, chopped
- 8 cloves
- 3 cinnamon sticks
- 4 cardamoms
- 4 star anises
For the Seasoning
- 2 teaspoons coriander ground
- 2 teaspoons turmeric ground
- 2 teaspoons white pepper
- 2 teaspoons cinnamon powder
For Serving
- 1 steamed rice, hot, as needed
- 1 fresh red chilies, for garnish, as needed
- 1 lime wedges, for garnish, as needed
Instructions
- 1
Cut the beef brisket or chuck into 4cm chunks. It's important not to cut the beef into smaller pieces as they will break down during the long cooking process. For best results, cut the beef with the grain first, then against the grain.
⏱️ 10 min - 2
Combine all ingredients for the spice paste (100g chili, 15 cloves garlic, 3 medium chopped onions, 30g ginger cut into small pieces, 30g turmeric cut into small pieces, 6 candlenuts, 30g galangal cut into small pieces, 4 stalks chopped lemongrass, and 100ml or more vegetable oil) in a blender or food processor. Blend until a thick, yellow paste forms. Set aside.
⏱️ 10 min - 3
In a heavy-bottomed pan or wok, heat 1 cup of vegetable oil over medium-high heat.
⏱️ 2 min - 4
Pour the blended spice paste into the hot oil. Cook the paste, stirring constantly, for about 2 minutes until it becomes fragrant and begins to bubble.
⏱️ 2 min - 5
Add the aromatics (5 bay leaves, 8 kaffir lime leaves, 4 stalks chopped lemongrass, 8 cloves, 3 cinnamon sticks, 4 cardamoms, and 4 star anises) to the pan and stir to combine with the paste.
⏱️ 1 min - 6
Next, add the seasoning (2 teaspoons ground coriander, 2 teaspoons ground turmeric, 2 teaspoons white pepper, and 2 teaspoons cinnamon powder), followed by 1 tablespoon chicken powder, 1 tablespoon granulated sugar, and 2 teaspoons salt to the pan. Continue to cook the paste, stirring, until it becomes fragrant and changes color to a reddish-brown hue.
⏱️ 3 min - 7
Add the 1.6kg beef chunks to the pan. Stir to coat the beef thoroughly with the spice mixture and cook until the beef is lightly browned on all sides.
⏱️ 5 min - 8
Pour 400ml of coconut milk into the pan and stir to combine. Then, add 800ml of coconut cream and stir again. Bring the mixture to a gentle simmer.
⏱️ 2 min - 9
Cover the pan and reduce the heat to low. Simmer for 4 hours, or until the beef is very tender and the sauce has significantly thickened. Stir periodically throughout the cooking process to prevent the meat from sticking to the bottom of the pan and burning.
⏱️ 240 min - 10
Once the sauce has thickened and released a reddish oil, add 4 tablespoons of palm sugar and 1/2 cup of kerisik (toasted desiccated coconut). Mix well and continue to cook, stirring, until the sauce reduces further and turns into a rich, dark brown color.
⏱️ 15 min - 11
Serve the Indonesian Beef Rendang hot with steamed rice. Garnish with fresh red chilies and lime wedges, if desired, and enjoy!
⏱️ 5 min