Rendang (Indonesian Slow-Cooked Beef)

Experience the rich and aromatic flavors of Indonesian cuisine with Rendang, a slow-cooked beef dish infused with coconut milk and a complex blend of spices. Traditionally served during festive occasions, Rendang is tender, flavorful, and deeply satisfying, making it a standout dish for any meal.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 2 cups coconut milk
• 3 lemongrass stalks, bruised
• 6 kaffir lime leaves
• 2 turmeric leaves (optional)
• 1 cinnamon stick
• 3 star anise
• 2 teaspoons tamarind paste
• Salt to taste
• 3 tablespoons vegetable oil

Spice Paste

• 6 shallots
• 5 cloves garlic
• 3 inches fresh ginger
• 2 inches fresh galangal
• 5 red chilies (adjust to taste)
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin

Instructions

1. Prepare the Spice Paste

   Blend shallots, garlic, ginger, galangal, red chilies, coriander, and cumin into a smooth paste. Add a little water if needed to help blend.

2. Cook the Beef

   Heat vegetable oil in a large pot over medium heat. Sauté the spice paste until fragrant, about 5–7 minutes. Add beef cubes and brown on all sides.

3. Simmer with Aromatics

   Stir in coconut milk, lemongrass, kaffir lime leaves, turmeric leaves, cinnamon stick, and star anise. Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 2–3 hours, stirring occasionally, until the beef is tender and the sauce thickens.

4. Add Tamarind and Season

   Stir in tamarind paste and salt. Continue cooking uncovered for 20–30 minutes to reduce the sauce to a rich, thick consistency.

5. Serve

   Serve Rendang hot with steamed rice or traditional Indonesian sides. Garnish with fried shallots or fresh herbs if desired.

Serving

Savor the deep, layered flavors of Rendang - a dish that perfectly balances spice, richness, and tenderness. Its slow-cooked perfection makes every bite a celebration of Indonesian culinary heritage.