Indonesian Beef Dish
Experience the rich, bold flavors of the iconic **Indonesian Beef Rendang**, a slow-cooked, aromatic masterpiece that’s a true celebration of Southeast Asian cuisine. Tender cubes of beef chuck or brisket are simmered to perfection in a fragrant blend of shallots, garlic, red chilies, and warming spices like turmeric, cinnamon, and cumin. Infused with creamy coconut milk, galangal, and kaffir lime leaves, this hearty dish boasts layers of flavor that intensify as it cooks down into a luscious, caramelized sauce. Perfectly balanced with a touch of palm sugar for sweetness, this rendang pairs beautifully with steamed white rice for a comforting and satisfying meal. Ideal for those seeking an authentic Indonesian dining experience, this recipe is a must-try for spice lovers and food adventurers alike!
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Recipe Information
Ingredients
- 800 grams Beef chuck or brisket, cut into 2-inch cubes
- 400 milliliters Coconut milk
- 6 pieces Shallots, peeled and roughly chopped
- 4 pieces Garlic cloves, peeled
- 4 pieces Fresh red chilies
- 1 tablespoon Ginger, peeled
- 1 tablespoon Galangal, peeled
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 piece Cinnamon stick
- 4 pieces Kaffir lime leaves
- 2 pieces Lemongrass stalks, bruised
- 1 tablespoon Palm sugar or brown sugar
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 250 milliliters Water
Instructions
Add the shallots, garlic, red chilies, ginger, and galangal to a blender or food processor. Blend into a smooth paste. Add a little water if needed to facilitate blending.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the spice paste and cook for 5-7 minutes, stirring frequently, until fragrant and the oil begins to separate.
Add the cumin powder, coriander powder, turmeric powder, cinnamon stick, and bruised lemongrass to the pot. Stir and cook for another minute.
Add the beef cubes to the pot. Stir to coat the beef pieces evenly with the spice mixture. Cook for 5 minutes to lightly brown the beef.
Pour in the coconut milk and water. Add the kaffir lime leaves, palm sugar, and salt. Stir well.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot partially with a lid and let it cook for 2 to 2.5 hours, stirring occasionally to prevent sticking. The liquid will reduce and thicken as it cooks.
Once the liquid has mostly evaporated and the sauce begins to cling to the beef, remove the lid and continue cooking uncovered for another 15-20 minutes. Stir frequently to ensure the dish does not burn.
Once the beef is tender and coated in a thick, aromatic sauce, remove the pot from the heat.
Serve the Beef Rendang hot with steamed white rice and a side of vegetables if desired.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 659 mg | 29% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 14.4 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 972 mg | 21% | |
*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.
