Beef Rendang
Indulge in the rich, aromatic flavors of Beef Rendang, a traditional Indonesian slow-cooked dish that's the epitome of Southeast Asian comfort food. Made with tender beef chuck simmered to perfection in creamy coconut milk and a vibrant blend of spices—like turmeric, cumin, and coriander—this dish is bursting with depth and complexity. Toasted desiccated coconut and kaffir lime leaves add layers of texture and fragrance, while the slow cooking process transforms the beef into melt-in-your-mouth goodness. Perfectly paired with steamed rice, Beef Rendang is a crowd-pleasing dish that showcases the magic of handcrafted spice pastes and patient simmering. Whether you're hosting dinner or exploring global flavors, this iconic dish is sure to leave a lasting impression.
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Recipe Information
Ingredients
- 1000 grams beef chuck
- 400 ml coconut milk
- 200 ml water
- 6 shallots
- 4 garlic cloves
- 1 inch piece ginger
- 1 inch piece galangal
- 2 lemongrass stems
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 2 tablespoons palm sugar or brown sugar
- 3 tablespoons cooking oil
- 4 kaffir lime leaves
- 2 tablespoons desiccated coconut
Instructions
Cut the beef chuck into 2-inch cubes and set aside.
In a blender, combine shallots, garlic cloves, ginger, galangal, and lemongrass. Blend these into a smooth paste.
In a dry skillet, toast the desiccated coconut over medium heat until golden brown. Set aside.
Heat the cooking oil in a large pot over medium heat. Add the blended spice paste and sauté until fragrant, about 4-5 minutes.
Add turmeric powder, coriander powder, cumin powder, and cayenne pepper to the pot, stirring continuously for another 2 minutes.
Add the beef chunks, stirring well to coat them in the spice mixture. Cook for about 5 minutes until the beef starts to brown.
Pour in the coconut milk and water. Stir to mix, then bring the mixture to a gentle simmer.
Add the salt, palm sugar, kaffir lime leaves, and toasted desiccated coconut to the pot. Mix well.
Reduce the heat to low, cover the pot with a lid, and let the rendang simmer slowly for about 2.5 to 3 hours. Stir occasionally to prevent sticking.
Continue cooking until the beef is tender and the sauce has thickened to your liking. Adjust seasoning as needed.
Serve the beef rendang with steamed rice and enjoy.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 978 mg | 43% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 11.7 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 953 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
