Slow-Cooked Beef Rendang 🌶️🍛
Servings: 4-6
Prep Time: 20 minutes
Cook Time: 2.5 - 3 hours
Total Time: 3.5 hours
Ingredients:
For the Beef:
2 lbs (900 g) beef chuck or brisket, cut into 2-inch cubes
2 tablespoons vegetable oil
1 cinnamon stick
3 star anise pods
4 cardamom pods
4 kaffir lime leaves (optional)
2 cups coconut milk
1 cup water or beef broth
1 tablespoon tamarind paste or 1 tablespoon lime juice
For the Spice Paste:
3 shallots, roughly chopped
4 garlic cloves
2-inch piece fresh ginger, peeled
2-inch piece fresh galangal, peeled (or additional ginger if unavailable)
2 stalks lemongrass (white part only), chopped
4-6 dried chilies, soaked in warm water and drained (adjust for spice level)
1 teaspoon ground turmeric
For Seasoning:
2 tablespoons palm sugar (or brown sugar)
1 teaspoon salt (or to taste)
For Garnish and Serving:
Fresh cilantro (optional)
Steamed jasmine rice or coconut rice
Instructions:
Prepare the Spice Paste:
Blend the paste:
In a blender or food processor, combine shallots, garlic, ginger, galangal, lemongrass, chilies, and turmeric. Blend into a smooth paste. Add a little water if necessary to help blend.
Cook the Beef Rendang:
Sear the beef:
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef in batches and sear until browned on all sides. Remove and set aside.
Cook the spices:
In the same pot, reduce the heat to medium. Add the cinnamon stick, star anise, cardamom pods, and kaffir lime leaves. Stir until aromatic, about 1-2 minutes.
Add the spice paste and cook, stirring, for 5-7 minutes, until the paste is fragrant and the oil begins to separate from the mixture.
Combine and simmer:
Return the seared beef to the pot and stir to coat with the spice paste.
Add the coconut milk, water or beef broth, tamarind paste, palm sugar, and salt. Stir well to combine.
Slow-cook the rendang:
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer gently for 2.5 - 3 hours, stirring occasionally to prevent sticking.
As the beef cooks, the sauce will reduce and thicken, coating the beef in a rich, caramelized layer. Add a splash of water if the sauce reduces too quickly.
Finish and Serve:
Adjust seasoning:
Taste the rendang and adjust with more salt or sugar as needed.
Garnish and serve:
Serve the rendang hot, garnished with fresh cilantro if desired. Accompany with steamed jasmine rice or coconut rice for a complete meal.
Tips and Variations:
Make it authentic: For a traditional flavor, use freshly grated coconut toasted in a dry pan (kerisik) and stir it in during the final stages.
Spice level: Adjust the chilies to suit your heat preference.
Pressure cooker/Instant Pot: To save time, cook the beef for 45-50 minutes on high pressure, then reduce the sauce on sauté mode.
Storage: Rendang develops deeper flavors over time. It can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Slow-Cooked Beef Rendang is a rich and flavorful Indonesian dish with tender, caramelized beef infused with aromatic spices and creamy coconut. Perfect for a special dinner or whenever you crave bold, comforting flavors! 🌟🍖