Beef Rendang
Indonesia's dry, deeply caramelized beef curry from the Minangkabau tradition - a ground spice paste is fried until the oil separates, then simmered with coconut milk for hours until the liquid fully evaporates, leaving the meat coated in a dark, intensely flavored glaze rather than a wet sauce.
⏱ 240 min🍽 6 servings
dinnerindonesian
Nutrition (per serving)
Estimated - not lab-measured
520 Calories32g Protein12g Carbs38g Fat
Ingredients
- •2 lb beef chuck, cubed
- •8 shallots
- •6 cloves garlic
- •4 red chilies
- •2 stalks lemongrass, tender parts only
- •1 inch galangal
- •1 inch ginger
- •1 tsp turmeric
- •2 cans (28 oz total) full-fat coconut milk
- •4 kaffir lime leaves
- •1 cinnamon stick
- •2 star anise
- •1 tbsp tamarind paste
- •2 tbsp toasted grated coconut (kerisik), optional
- •Salt and sugar, to taste
Steps
- 1.Blend the shallots, garlic, chilies, lemongrass, galangal, ginger, and turmeric into a smooth spice paste (rempah).
- 2.Fry the paste in a dry wok or pot for 10-15 minutes over medium-low heat, stirring frequently, until it darkens and becomes very fragrant and the oil begins to separate out - this slow frying is essential to avoid burning the raw spices and to develop their full flavor.
- 3.Add the beef and stir to coat it evenly in the paste.
- 4.Pour in the coconut milk and add the lime leaves, cinnamon stick, star anise, and tamarind paste, and bring to a simmer.
- 5.Cook uncovered over low heat for 3-4 hours, stirring occasionally and more frequently toward the end, until the coconut milk has fully reduced, the oil has separated out, and the sauce clings to the meat as a thick, dark, caramelized coating rather than a liquid curry - this complete reduction is what makes rendang dry rather than a wet curry.