Rendang is a slow-cooked Indonesian dish with tender beef simmered in coconut milk and a fragrant spice blend. It’s cooked until deeply caramelized.
Rendang is a slow-cooked Indonesian dish with tender beef simmered in coconut milk and a fragrant spice blend. It’s cooked until deeply caramelized.
Peel and roughly chop shallots, garlic, and ginger. Remove the seeds from the dried chilies and soak them in warm water for 10 minutes. In a mortar and pestle (or blender), grind the shallots, garlic, ginger, lemongrass, chilies, turmeric, coriander, cumin and galangal into a smooth paste. Add a splash of water if needed.
Cut beef into 5 cm cubes. Heat oil in a large pot over medium heat. Add the beef pieces in batches, browning them on all sides. Remove and set aside.
In the same pot, add the prepared spice paste. Stir-fry over medium heat until fragrant and the oil separates from the paste. Stir continuously to prevent burning.
Return the browned beef to the pot. Pour in coconut milk and water, stirring to combine. Add kaffir lime leaves, bay leaves and lemongrass. Bring to a gentle simmer, then lower the heat. Let it cook uncovered for 2–3 hours, stirring occasionally, until the sauce thickens and darkens.
As the liquid reduces, stir more frequently. Allow the beef to absorb the flavors and become tender while the coconut milk caramelizes, coating the meat in a thick, rich sauce. Once the oil separates, remove from heat.
Let the rendang sit for 15 minutes before serving to allow the flavors to settle. Serve hot with steamed rice.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
HELPFUL TOOLS:
mortar and pestle, large pot, wooden spoon
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I appreciate your interest. Enjoy!