Indonesian Coconut Beef Rendang
beef
gluten-free
slow-cooked
everyday
main course
tender
Indonesian
all seasons
Hot
Difficulty
medium
Time
4h 45m
Price Category
average
Calories
High
Rendang is a rich and spicy Indonesian beef stew, slow-cooked with coconut milk and aromatic spices until the liquid evaporates, leaving the meat incredibly tender. Originating from the Minangkabau people of West Sumatra, this unique dish is renowned worldwide for its intense flavors and creamy texture. It's a perfect choice if you're craving something truly special and delicious that will surely tantalize your taste buds. Although it takes time to prepare, the result is worth every minute.
ingredients
Steps
Prepare Spice Paste
Peel and roughly chop the shallots, garlic, ginger, galangal, and the white part of the lemongrass. Soak dried chilies in hot water for 15 minutes, then deseed. Place all spice paste ingredients (shallots, garlic, ginger, galangal, lemongrass, chilies, candlenuts, ground turmeric, coriander, cumin, white pepper) into a food processor or mortar and pestle, and blend until a smooth paste forms, adding a little oil if needed.
Sear Beef
In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of vegetable oil over medium heat. Add the beef cubes and sear on all sides until nicely browned. Remove the beef from the pot and set aside.
Cook Spice Paste
In the same pot, add a little more oil if necessary. Add the prepared spice paste, bruised lemongrass, kaffir lime leaves, and turmeric leaf (if using). Sauté the paste over medium heat for 10-15 minutes, stirring constantly, until fragrant, darker in color, and the oil separates.
Simmer Rendang
Return the seared beef to the pot. Pour in the coconut milk and coconut cream. Add the tamarind paste, palm sugar, and salt. Stir well to combine. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer slowly for 2-3 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
Reduce and Dry
Once the beef is tender, remove the lid and continue cooking over medium-low heat, stirring frequently. The liquid will gradually evaporate, and the Rendang will thicken. Continue cooking for another 30-60 minutes until the sauce turns dark brown and the oil separates, and the beef is almost dry-fried in the spiced coconut sauce. This process gives Rendang its characteristic rich texture. Taste and adjust seasonings as needed.
Serve
Serve hot with steamed rice or sticky rice. Garnish with fresh coriander or sliced chilies if desired.
Extra Tips
► Use fresh ingredients for the spice paste; this is key to the true depth of flavor in Rendang.
► Do not rush the cooking process; slow simmering and the evaporation of liquid are crucial for tender meat and rich flavor.
► Taste as you go and adjust salt, sugar, or chili levels to your preference.
Nutrition
| Per 100g | Per Serving 250g | |
|---|---|---|
| Calories | 350-450 kcal | 875-1125 kcal |
| Protein | 20-25g | 50-62.5g |
| Fat | 25-35g | 62.5-87.5g |
| Carbohydrate | 10-15g | 25-37.5g |
| Fiber | 2-4g | 5-10g |
| Sugar | 3-6g | 7.5-15g |
