Prepare to embark on a culinary journey to Southeast Asia with this authentic Beef Rendang recipe, where tender beef transforms into a symphony of rich, complex flavors.
While patience is key, the reward is an unforgettable dish that will transport your taste buds and impress even the most discerning palates.
Ingredients
For this dish, we've got two sets of ingredients to gather—the spice paste and the curry base—so let's begin!
For the curry itself, you'll need 2 lb of chuck steak—or another slow-cooking beef—cut into 1.6-inch cubes. A tablespoon of oil is needed to sear the beef, plus one cinnamon stick, 1/4 tsp clove powder, and three star anise. Don't forget 1/2 tsp of cardamom powder!
We'll also need one smashed lemongrass stick, 14 oz of coconut milk, and 2 tsp of tamarind puree—or pulp. Get your hands on four large kaffir lime leaves and slice them super thin. Finally, grab 1/3 cup of desiccated coconut, 1 tbsp of brown sugar, and 1 1/2 tsp of salt, and you're ready!
When selecting your cut of beef, remember that slow cooking is essential for achieving optimal tenderness.
Spice Paste
Now, I promise we aren't quite through the woods yet; after all, we must not forget the spice paste—which is a crucial part of this dish! This blend? It's the flavor bomb that makes rendang, well, rendang!
Grab your food processor. I use a small one with 12 rehydrated dried chilies, small chopped onion, 5 minced garlic cloves, and 3 sliced lemongrass stalks—white part only.
Don't forget 1 1/2 tbsp each of fresh galangal, and minced ginger to add some zing. Finally, toss in 2 tbsp of vegetable oil to help bind it all together.
Whiz everything until it forms a finely textured paste. Now, if your processor isn't a super-powered beast, chop those chilies beforehand to save it from struggling—trust me, I've been there! Your spice paste is now ready! Get ready to add some heat!
Cook Mode
I'm going to show you how to use that incredible spice paste in Cook Mode! First, you'll need a large–and I mean LARGE–heavy-based pot, like, bigger than your head, okay? Heat 1 tbsp oil over high heat, then brown half the beef. Remove it, and do the same with the rest.
Now, lower the heat – easy does it – and add that spice paste. Cook it for 2–3 minutes; you'll know it's ready when it's darker and smells amazing! (Don't inhale too deeply, the chili will get ya!).
Next up: all those curry ingredients. Stir it all together, bring it to a simmer, then turn the heat way down low. Cover it, and let it cook peacefully for 1 hour 15 minutes. Peek to see how the beef is.
Ready for the final stretch? Crank up the heat to medium! Reduce the sauce for 30-40 minutes, stirring often until the beef is beautifully browned and the sauce becomes a luxurious paste. Like making beef bourguignon, the key is to use a cut of beef that will become incredibly tender through slow cooking.
Recipe Notes
Let's explore into some very important recipe notes that'll guarantee your Beef Rendang turns out amazing! First, about those chilies – 12 dried or fresh create a spicy curry, but feel free to adjust. Less heat? Deseed 'em!
For onions, a tennis ball-sized brown or white does the trick. Lemongrass lovers, use only the white part – slice it thinly! If fresh galangal's a no-show, sub more ginger and a dash of pepper!
Beef-wise, chuck steak reigns supreme. Cut it into golf ball-sized cubes; smaller bits might just disappear! Smash that remaining lemongrass to release all that amazing flavour.
Can't find tamarind? Vinegar or lemon juice will pinch-hit! Kaffir lime leaves are a must – no real substitute, sorry! Slow cooker fans: sear the beef, deglaze the pan with water & cook on low for 6 hours. Also, once the sauce reduces, the oil separates – that's your cue for browning perfection.
Short Recipe Version
Prep Time: 30 minutes
Cook Time: 3-4 hours
Servings: 6
Ingredients:
- 2 lbs beef chuck, cut into 2-inch cubes
- 1 can (13.5 oz) coconut milk
- 1 cup coconut cream
- 4 lemongrass stalks, bruised
- 2 inches ginger, grated
- 4 cloves garlic, minced
- 6 shallots, minced
- 2 red chilies, seeded and minced
- 1 tbsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 lime leaves
- 1 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp sugar
Instructions:
- Combine ginger, garlic, shallots, chilies, turmeric, cumin, and coriander into a paste.
- Heat oil in a large pot or Dutch oven over medium heat. Add spice paste and lemongrass and cook until fragrant, about 5 minutes.
- Add beef and sear on all sides.
- Pour in coconut milk and coconut cream. Add lime leaves, salt, and sugar. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 3-4 hours, or until beef is very tender and sauce has reduced to a thick, dark brown coating. Stir occasionally to prevent sticking.
Nutrition Information (per serving, estimated):
- Calories: 650
- Fat: 45g
- Saturated Fat: 30g
- Cholesterol: 180mg
- Sodium: 400mg
- Carbohydrates: 20g
- Fiber: 5g
- Sugar: 5g
- Protein: 40g