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Beef Rendang: The Ultimate Slow-Cooked Indonesian Flavor Recipe

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3.9 from 6 reviews

Beef Rendang is a rich and flavorful Indonesian slow-cooked dry curry made with tender boneless beef short ribs simmered in a fragrant blend of spices, coconut milk, and toasted coconut until deeply caramelized and aromatic. This classic dish features a complex mix of cinnamon, cloves, star anise, cardamom, lemongrass, galangal, ginger, garlic, dried chilies, tamarind, and kaffir lime leaves, balanced with a touch of sweetness and salt to create an irresistible savory delight perfect for serving with steamed rice.

  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings

Ingredients

Meat

  • 1 1/2 lbs. boneless beef short ribs (cut into cubes)

Spices and Aromatics

  • 1 stick cinnamon (about 2-inch length)
  • 3 cloves
  • 3 star anise
  • 3 cardamom pods
  • 1 lemongrass (cut into 4-inch length and pounded)
  • 6 kaffir lime leaves (very finely sliced)

Liquid Ingredients

  • 1 cup thick coconut milk (coconut cream)
  • 1 cup water
  • 2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds)

Toasted Coconut

  • 6 tablespoons kerisik (toasted coconut)

Sweeteners and Seasoning

  • 1 tablespoon sugar (or palm sugar to taste)
  • Salt (to taste)

Spice Paste Ingredients

  • 5 shallots
  • 1 inch galangal
  • 3 lemongrass (white part only)
  • 5 cloves garlic
  • 1 inch ginger
  • 10-12 dried chilies (soaked in warm water and seeded)

Other

  • 5 tablespoons cooking oil

Instructions

  1. Prepare the Spice Paste: Chop the shallots, galangal, lemongrass (white part only), garlic, ginger, and soaked dried chilies. Blend these ingredients in a food processor until the mixture becomes a fine paste, ensuring an even distribution of flavors throughout the dish.
  2. Sauté Spices and Beef: Heat the cooking oil in a stew pot over medium heat. Add the freshly made spice paste along with cinnamon stick, cloves, star anise, and cardamom pods. Stir-fry the mixture until it becomes fragrant and aromatic, about 2-3 minutes. Next, add the cubed beef and the pounded lemongrass stalk. Stir thoroughly for about 1 minute to coat the meat with the spices.
  3. Add Liquids and Simmer: Pour in the thick coconut milk, tamarind juice extracted from soaking tamarind pulp, and water. Bring the mixture to a gentle simmer over medium heat. Stir the stew frequently to prevent sticking and ensure the beef cooks evenly. Continue simmering until the beef is nearly tender, which should take approximately 45 minutes.
  4. Add Final Flavorings: Once the beef is almost cooked, add the finely sliced kaffir lime leaves, kerisik (toasted coconut), and sugar or palm sugar. Stir well to evenly incorporate these ingredients into the stew, enhancing both aroma and texture.
  5. Slow Cook Until Tender: Reduce the heat to low, cover the pot with a lid, and allow the Rendang to simmer gently for 1 to 1 1/2 hours. Stir occasionally and cook until the beef is very tender and the gravy has mostly dried up, forming a thick and richly flavored coating around the meat.
  6. Season and Serve: Adjust seasoning by adding salt and more sugar to taste. Serve the Beef Rendang hot immediately, ideally accompanied by steamed rice to soak up the flavorful sauce. Enjoy this traditional Indonesian delicacy at its best.

Notes

  • To make kerisik (toasted coconut), finely grate fresh coconut and toast it in a dry pan over medium heat until golden brown and fragrant.
  • Beef short ribs or chuck work well for this dish as they become tender and flavorful after slow cooking.
  • Adjust the quantity of dried chilies according to your preferred spice level.
  • Use palm sugar for a more authentic sweetness, but regular sugar works as well.
  • Stir frequently during simmering to prevent the coconut milk from burning at the bottom of the pot.
  • Leftover Rendang tastes even better the next day as the flavors further develop.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indonesian

Find it online: https://monicarecipes.com/beef-rendang-the-ultimate-slow-cooked-indonesian-flavor-recipe/