Beef Rendang is a rich, flavorful, and aromatic dish from Indonesia (especially popular in West Sumatra). It’s made with tender beef slowly simmered in a coconut milk-based sauce with a blend of spices like ginger, turmeric, lemongrass, and chilies. The slow cooking process allows the beef to absorb all those amazing flavors and become melt-in-your-mouth tender. Here’s a simple and delicious Beef Rendang recipe:
Beef Rendang Recipe
Ingredients:
- 2 lbs (900g) beef chuck or stew meat, cut into chunks (use a tender cut for best results)
- 2 tbsp vegetable oil
- 2 cups (480 ml) canned coconut milk
- 1 cup (240 ml) beef broth or water
- 1 cinnamon stick
- 3-4 cloves
- 2-3 star anise (optional)
- 1 tbsp tamarind paste (or juice of 1 lime if you don’t have tamarind)
- 1 tbsp brown sugar (or palm sugar)
- Salt, to taste
- 1 tbsp toasted coconut (optional, for garnish)
For the Spice Paste:
- 5-6 shallots, peeled
- 4 cloves garlic, peeled
- 2-inch piece of ginger, peeled
- 1-inch piece of turmeric root, peeled (or 1 tsp ground turmeric)
- 2-3 fresh red chilies (adjust to your heat preference)
- 2 lemongrass stalks (white part only, smashed)
Directions:
- Make the spice paste:
- In a food processor or mortar and pestle, blend the shallots, garlic, ginger, turmeric, red chilies, and lemongrass into a smooth paste. If needed, add a little bit of water to help blend everything.
- Brown the beef:
- Heat the vegetable oil in a large Dutch oven or heavy pot over medium heat. Add the beef chunks and sear them on all sides until browned. This will help develop deep flavors.
- Cook the spice paste:
- Add the spice paste to the pot with the beef and sauté for 5-7 minutes, stirring occasionally, until the paste becomes fragrant and slightly darkens.
- Simmer the beef:
- Add the coconut milk, beef broth, cinnamon stick, star anise (if using), tamarind paste, and brown sugar to the pot. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the beef cook for 2-3 hours, or until the meat is fork-tender and the sauce has thickened. Stir occasionally and add a little more broth or water if the sauce gets too thick.
- Finish the dish:
- Once the beef is tender and the sauce is rich and reduced, taste the rendang and adjust the seasoning with salt and additional sugar, if needed.
- Serve:
- Serve the Beef Rendang with steamed rice or flatbreads (like roti or naan) to soak up the flavorful sauce. Garnish with toasted coconut (optional) for an extra touch of flavor and texture.
Tips:
- Slow cooking: The key to Beef Rendang is slow cooking to allow the flavors to meld and the beef to become tender. If you have a slow cooker, you can transfer the ingredients after searing the beef and cook on low for 6-8 hours.
- Spices: You can adjust the spice levels based on your heat tolerance. Add more chilies for a spicier dish or omit them for a milder version.
- Make ahead: Rendang actually tastes even better the next day, so feel free to make it ahead and refrigerate. The flavors continue to develop overnight!
This Beef Rendang is deeply satisfying and full of vibrant, rich flavors that will transport you to the heart of Indonesian cuisine. Enjoy!