Beef Rendang is a rich and flavorful dish from Indonesia, featuring tender beef slow-cooked in a mix of coconut milk and aromatic spices. It’s wonderfully spicy and delicious!
It’s like a cozy hug in a bowl! I love how the beef becomes so soft, you can almost cut it with a spoon. Serve it with rice for an unforgettable meal. Yum!
Key Ingredients & Substitutions
Beef: I like to use beef chuck because it’s tender and flavorful when slow-cooked. If you’re looking for a leaner option, sirloin works but may not be as juicy. You could also try lamb for a different flavor!
Coconut Milk: Thick coconut milk gives the dish its creamy richness. For lactose-free diets, coconut cream or a lighter version of coconut milk works too. Just ensure it’s unsweetened to keep the flavor balanced!
Dried and Fresh Chilies: Adjust the heat level by using fewer chilies or swapping them for milder ones like bell peppers. You can use crushed red pepper flakes as an alternative, but start with a little to avoid overpowering the dish.
Spices: Ground spices like coriander, cumin, and fennel seeds are essential for the flavor. If you’re out of fennel, you could replace it with a bit of anise or even just skip it. Fresh spices tend to have a better flavor.
What’s the Best Technique for Making a Flavorful Spice Paste?
The spice paste is crucial for Beef Rendang’s flavor. Start by chopping the shallots, garlic, and chilies to help them blend smoothly. Use a food processor or mortar and pestle to grind them into a fine paste.
- Soak the dried chilies in warm water for about 15-20 minutes to soften them, making it easier to blend.
- Add a small amount of water during blending to ensure the paste is smooth but not too runny; it should remain thick enough to stick to the beef.
Cooking the spice paste properly is key: sauté it until fragrant. This step develops the flavors, making them burst when added to the beef. Don’t rush this process; take the time to cook it well!
How to Make Beef Rendang
Ingredients You’ll Need:
For the Beef:
- 2 lbs beef chuck, cut into 2-inch cubes
For the Coconut Base:
- 2 cups thick coconut milk
For the Spice Paste:
- 4 shallots, peeled
- 5 cloves garlic
- 4-5 dried red chilies (soaked to soften)
- 2 fresh red chilies, chopped
- 1-inch piece fresh ginger, peeled
- 1-inch piece galangal, peeled
- 1 stalk lemongrass (white part only), bruised
For the Flavorings:
- 2 kaffir lime leaves
- 1 turmeric leaf (optional)
- 1 tbsp tamarind paste or a small piece of asam gelugur (dried tamarind slice)
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground fennel seeds
- 1 cinnamon stick
- 3 cloves
- 1 star anise
- 2 tbsp palm sugar (or brown sugar)
- Salt to taste
- 3 tbsp cooking oil
How Much Time Will You Need?
This Beef Rendang recipe takes about 30 minutes to prepare and then 2 to 3 hours for slow cooking. The long cooking time is essential for the flavors to develop and for the beef to become tender and delicious. Make sure you have some time set aside to let the flavors mingle beautifully!
Step-by-Step Instructions:
1. Make the Spice Paste:
Start by blending the shallots, garlic, softened dried chilies, fresh red chilies, ginger, and galangal together to make a smooth paste. You may need to add a little water to help it blend better, but try to keep it thick.
2. Cook the Spice Paste:
In a large pot or wok, heat the cooking oil over medium heat. Add the spice paste and sauté it for about 5-7 minutes, or until it’s fragrant and the oil starts to separate from the paste. This step really brings out the flavors!
3. Add the Spices:
Next, add in the ground coriander, cumin, fennel seeds, cinnamon stick, cloves, star anise, bruised lemongrass, kaffir lime leaves, and turmeric leaf (if using). Stir everything well and let it cook for another 2 minutes, allowing the spices to release their delicious aromas.
4. Brown the Beef:
Now it’s time for the beef! Add the beef cubes to the pot and stir to coat them in the spice paste. Let them brown nicely for a few minutes.
5. Add Coconut Milk and Simmer:
Pour in the thick coconut milk, and then add the tamarind paste, palm sugar, and a pinch of salt. Stir to mix everything together.
6. Slow Cook for Tenderness:
Bring the mixture to a gentle simmer but avoid boiling it vigorously. Reduce the heat to low and let it cook uncovered for 2 to 3 hours. Stir occasionally to prevent sticking and burning. The longer it cooks, the better it will taste!
7. Final Touches:
Once the beef is tender and the coconut milk has thickened and darkened, it’s almost ready! Add more salt or palm sugar to taste, if needed.
8. Prepare for Serving:
Turn off the heat and remove any whole spices like the cinnamon stick, cloves, star anise, lemongrass stalk, and lime leaves from the pot before serving.
9. Enjoy:
Serve your Beef Rendang hot over steamed white rice and enjoy the explosion of flavors! This dish is rich, aromatic, and sure to impress everyone at the table!
Enjoy crafting this delicious Beef Rendang!
Can I Use a Different Cut of Beef?
Yes! While beef chuck is great for its tenderness, you can also use brisket or shank. Just note that leaner cuts may not be as juicy. If you opt for a lean cut, consider reducing cooking time slightly to avoid drying it out.
How Can I Adjust the Spice Level?
If you prefer a milder dish, reduce the number of dried and fresh red chilies. You can also replace some of the chilies with bell peppers for flavor without the heat. On the flip side, if you’d like more spice, add extra chilies or a pinch of cayenne pepper during cooking.
Can I Make Beef Rendang Ahead of Time?
Absolutely! Beef Rendang actually gets better with time as the flavors continue to meld. You can prepare it a day in advance and store it in the fridge. Just reheat gently on the stove before serving. It’s perfect for meal prepping!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. To freeze, allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw it overnight in the fridge before reheating.
