Indonesian Beef Rendang
Indonesian Beef Rendang
Ingredients
For the Spice Paste
- 150 g shallots, peeled, halved
- 50 g garlic, peeled
- 30 g ginger, peeled, sliced
- 30 g galangal, peeled, sliced
- 10 g turmeric, peeled, sliced
- 50 g red chilies, stemmed
- 1 stalk lemongrass, white part, sliced
- 2-3 candlenuts
Other Ingredients
- 1 kg beef, chuck or brisket, cut into large cubes
- 1 L coconut milk
- 1 tablespoon tamarind paste
- 5 kaffir lime leaves
- 2 turmeric leaves, optional, sliced
- 2 stalks lemongrass, bruised
- as needed salt
- as needed sugar
- a little bit oil, for frying
Instructions
- 1
Prepare the Spice Paste: Blend all the spice paste ingredients (shallots, garlic, ginger, galangal, turmeric, red chilies, lemongrass white part, and candlenuts) with a little bit of oil until a smooth paste is formed.
⏱️ 10 min
- 2
Sauté the Spice Paste: Add the blended spice paste into a hot pan with a little bit of oil. Fry the paste for about 10 minutes until it becomes very fragrant.
⏱️ 10 min
- 3
Brown the Beef: Add the 1 kg of beef cubes to the pan and brown them on all sides.
⏱️ 10 min
- 4
Add Liquids and Aromatics: Pour in the 1 L of coconut milk, add 1 tablespoon of tamarind paste, 5 kaffir lime leaves, and 2 bruised stalks of lemongrass.
⏱️ 5 min
- 5
First Simmer: Stir the mixture well. Simmer for approximately 1 to 2 hours, stirring occasionally to prevent sticking.
⏱️ 90 min
- 6
Add Turmeric Leaves and Continue Simmering: After the first simmering period, add the 2 sliced turmeric leaves (if using). Continue simmering for about another hour, or until the rendang becomes dry.
⏱️ 60 min
- 7
Achieve Dry Rendang Texture: Cook until the coconut milk has fully evaporated and the coconut oil has rendered out, leaving a dry consistency. Stir more frequently towards the end to prevent burning.
⏱️ 5 min
- 8
Season: Season the rendang with salt and sugar to taste.
⏱️ 1 min
- 9
Serve: The Indonesian Beef Rendang is now ready to be served.
⏱️ 1 min
Kitchen Tools
Indonesian Beef Rendang
For the Spice Paste
- 150 g shallots, peeled, halved
- 50 g garlic, peeled
- 30 g ginger, peeled, sliced
- 30 g galangal, peeled, sliced
- 10 g turmeric, peeled, sliced
- 50 g red chilies, stemmed
- 1 stalk lemongrass, white part, sliced
- 2-3 candlenuts
Other Ingredients
- 1 kg beef, chuck or brisket, cut into large cubes
- 1 L coconut milk
- 1 tablespoon tamarind paste
- 5 kaffir lime leaves
- 2 turmeric leaves, optional, sliced
- 2 stalks lemongrass, bruised
- as needed salt
- as needed sugar
- a little bit oil, for frying
Instructions
- 1
Prepare the Spice Paste: Blend all the spice paste ingredients (shallots, garlic, ginger, galangal, turmeric, red chilies, lemongrass white part, and candlenuts) with a little bit of oil until a smooth paste is formed.
⏱️ 10 min - 2
Sauté the Spice Paste: Add the blended spice paste into a hot pan with a little bit of oil. Fry the paste for about 10 minutes until it becomes very fragrant.
⏱️ 10 min - 3
Brown the Beef: Add the 1 kg of beef cubes to the pan and brown them on all sides.
⏱️ 10 min - 4
Add Liquids and Aromatics: Pour in the 1 L of coconut milk, add 1 tablespoon of tamarind paste, 5 kaffir lime leaves, and 2 bruised stalks of lemongrass.
⏱️ 5 min - 5
First Simmer: Stir the mixture well. Simmer for approximately 1 to 2 hours, stirring occasionally to prevent sticking.
⏱️ 90 min - 6
Add Turmeric Leaves and Continue Simmering: After the first simmering period, add the 2 sliced turmeric leaves (if using). Continue simmering for about another hour, or until the rendang becomes dry.
⏱️ 60 min - 7
Achieve Dry Rendang Texture: Cook until the coconut milk has fully evaporated and the coconut oil has rendered out, leaving a dry consistency. Stir more frequently towards the end to prevent burning.
⏱️ 5 min - 8
Season: Season the rendang with salt and sugar to taste.
⏱️ 1 min - 9
Serve: The Indonesian Beef Rendang is now ready to be served.
⏱️ 1 min