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Beef Rendang - Slow-Cooked Spiced Coconut Beef
A rich and tender beef stew cooked in coconut milk and a mixture of ground spices.
Prep Time
30 mins
Cook Time
3 hours
Total Time
3 hours 30 mins
Servings
6
Ingredients
- 1 kg beef chuck, cut into 4cm cubes
- 5 tablespoons cooking oil
- 1 cinnamon stick
- 3 cloves
- 3 star anise
- 3 cardamom pods
- 1 lemongrass stalk, bruised
- 1 cup coconut milk
- 1 cup water
- 2 teaspoons tamarind paste
- 4 kaffir lime leaves
- 1 tablespoon palm sugar
- Salt to taste
- For the spice paste: 12 dried chilies, 1 onion, 6 cloves garlic, 4 candlenuts, 2cm galangal, 2cm ginger, 2cm turmeric, 1 teaspoon coriander seeds
Instructions
- 1
Blend all the spice paste ingredients in a food processor until smooth.
- 2
Heat oil in a large pot over medium heat. Add cinnamon, cloves, star anise, and cardamom. Stir until fragrant.
- 3
Add the spice paste and lemongrass. Cook until the paste darkens and oil separates.
- 4
Add the beef cubes and stir to coat them with the spice paste.
- 5
Pour in coconut milk and water. Add tamarind paste, kaffir lime leaves, and palm sugar.
- 6
Bring to a boil, then reduce heat to low. Simmer uncovered for about 3 hours, stirring occasionally.
- 7
The rendang is done when the meat is tender and the sauce has thickened and darkened. Season with salt to taste.
Tips
- Authentic rendang gets better with time. It's even more flavorful the next day.
- For a spicier rendang, add more dried chilies to the spice paste.
- Rendang can be stored in the refrigerator for up to a week or frozen for up to 3 months.
- Serve with steamed rice or ketupat (rice cakes).
