Beef Rendang is a tasty dish from Indonesia that features tender beef slow-cooked in a spicy coconut milk sauce with rich herbs. It’s not just flavorful; it’s also a little spicy!
This dish is perfect for a cozy dinner as it fills the house with a wonderful aroma. I love serving it with rice to soak up all the delicious sauce. Trust me; your taste buds will thank you! 😋
Key Ingredients & Substitutions
Beef Chuck: This is my favorite cut for rendang as it becomes super tender when slow-cooked. If you want, you can use brisket or round, but avoid lean cuts—they won’t be as juicy!
Coconut Milk: This ingredient is essential for creaminess. If you want a lighter version, use light coconut milk, but it may not be as rich. You could also substitute with cashew cream for a dairy-free option.
Dried Red Chilies: These give heat and color. If you can’t find them, use chili flakes or sriracha. Adjust based on your heat tolerance!
Shallots: They’re milder and sweeter than onions. If you’re in a pinch, red onions can work, but the flavor will slightly change.
Galangal: This fresh spice adds a unique flavor that’s hard to replace. If you can’t find it, add more ginger instead for a similar but different flavor profile.
How Do I Make Sure My Beef is Tender?
The key to tender beef in rendang is the slow cooking process. Low and slow is the name of the game!
- Cut the beef into uniform size (2 inches) for even cooking.
- Use a heavy-bottom pot to prevent sticking and burning.
- Keep the heat low, allowing the beef to slowly absorb the spices and tenderize.
- Give it at least 2-3 hours to simmer; you can add a bit of water if it looks too dry.
Patience is crucial for the best results here! Enjoy the process—your kitchen will smell amazing! 🌿
How to Make Delicious Beef Rendang
Ingredients You’ll Need:
For the Beef:
- 2 lbs (900g) beef chuck, cut into 2-inch cubes
For the Sauce:
- 2 cans (14 oz each) coconut milk
- 4-5 dried red chilies, soaked and blended
- 4 fresh green chilies, sliced (for garnish and mild heat)
- 6 shallots, peeled and chopped
- 4 cloves garlic
- 2 inches fresh ginger, peeled and chopped
- 2 inches fresh galangal, peeled and chopped
- 2 stalks lemongrass, white part only, bruised
- 5 kaffir lime leaves, torn
- 2 turmeric leaves (optional), torn
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar (or brown sugar)
- 1 teaspoon ground coriander
- 1 teaspoon cumin powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 cup toasted grated coconut (kerisik) – optional but recommended
- Salt to taste
- 2-3 tablespoons cooking oil
How Much Time Will You Need?
This Beef Rendang recipe will take about 15 minutes to prepare and around 2 to 3 hours to cook. It’s worth the wait, as the flavors develop beautifully during the simmering process. Grab a comfy chair and relax while it cooks; your kitchen will smell heavenly!
Step-by-Step Instructions:
1. Prepare the Spice Paste:
In a blender or food processor, combine the soaked dried red chilies, shallots, garlic, ginger, galangal, ground coriander, cumin, nutmeg, and cinnamon. Blend everything into a smooth paste, adding a little water if necessary to get it going. This paste is the heart of your Beef Rendang!
2. Cook the Spice Paste:
Heat the cooking oil in a large heavy-bottom pot or wok over medium heat. Once hot, add the spice paste. Sauté for about 5-7 minutes, stirring frequently, until it becomes fragrant and the oil begins to separate from the mixture.
3. Brown the Beef:
Add the beef cubes to the pot and stir well to coat each piece with the spice paste. Cook the beef until it’s nicely browned on all sides—this step adds extra flavor to the dish.
4. Add Coconut Milk and Aromatics:
Pour the coconut milk into the pot, then add the bruised lemongrass stalks, torn kaffir lime leaves, and turmeric leaves if you’re using them. Give everything a good stir and bring it to a gentle simmer. You want to keep the heat low and let it cook slowly.
5. Simmer the Rendang:
Cook uncovered over low heat for about 2 to 3 hours, stirring occasionally. As it cooks, the sauce will thicken and darken, and the beef will become tender and full of flavor.
6. Finish with Tamarind and Sugar:
Once the beef is tender, stir in the tamarind paste and palm sugar, adjusting the salt to taste as needed. Continue to cook until the liquid is almost completely evaporated, and the beef is coated in a thick, rich coconut spice paste.
7. Add Kerisik (Optional):
If you’d like to deepen the flavor further, stir in the toasted grated coconut (kerisik) for that extra nuttiness and richness. It’s a lovely touch!
8. Serve Your Rendang:
Before serving, remember to remove the lemongrass stalks and lime leaves. Garnish with fresh slices of green chilies for a pop of color and heat. Serve the Beef Rendang hot with steamed jasmine rice to soak up all that delicious sauce. Enjoy your authentic meal bursting with deep, spicy, and aromatic flavors!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for its tenderness, you can also use brisket or even beef short ribs. Just keep in mind that cooking times may vary depending on the cut.
What if I Can’t Find Galangal?
If galangal is hard to find, you can substitute it with additional fresh ginger. While the flavor won’t be exactly the same, it will still contribute to the overall taste of the dish.
How Do I Store Leftovers?
Store any leftover Beef Rendang in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.
Is Beef Rendang Very Spicy?
The heat level can be adjusted based on your preference. If you want a milder dish, reduce the amount of dried red chilies or substitute with less spicy options. You can always serve fresh green chilies on the side for those who like a kick!
