Indonesian Beef Rendang Rendang Sapi
Discover the rich, slow-cooked flavors of **Indonesian Beef Rendang (Rendang Sapi)**, a beloved dish from the Minangkabau culture of West Sumatra. This aromatic beef curry features tender chunks of beef simmered in a luscious blend of coconut milk, exotic spices, and fragrant herbs like lemongrass, galangal, and kaffir lime leaves. Infused with warm notes of cinnamon, star anise, and freshly made spice paste, this dish is slowly cooked until the liquid reduces, leaving behind a caramelized coating that bursts with complex, umami-rich flavors. Perfectly paired with steamed rice, it's the ultimate comfort dish for lovers of bold, authentic Southeast Asian cuisine. Whether you're hosting a dinner party or indulging in a culinary adventure at home, Beef Rendang offers a warm, satisfying experience that's worth every minute of its long cooking time.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1000 grams Beef (chuck or brisket, cut into 1.5-inch cubes)
- 500 ml Coconut milk
- 250 ml Water
- 8 pieces Shallots
- 5 pieces Garlic cloves
- 2 inches Ginger (peeled and chopped)
- 2 inches Galangal (peeled and chopped)
- 5 pieces Red chilies (adjust to taste)
- 1 inch Turmeric (fresh or 1 teaspoon ground)
- 4 leaves Kaffir lime leaves
- 2 stalks Lemongrass (bruised)
- 1 piece Whole star anise
- 1 stick Cinnamon stick
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 2 tablespoons Palm sugar (or brown sugar)
- 2 teaspoons Salt
- 3 tablespoons Vegetable oil
Instructions
Prepare the spice paste: In a food processor or blender, combine the shallots, garlic, ginger, galangal, red chilies, turmeric, ground coriander, ground cumin, and a small splash of water. Blend to form a smooth paste.
Heat the vegetable oil in a large, deep skillet or wok over medium heat. Add the spice paste and stir-fry for 5-7 minutes, until fragrant and slightly darker in color.
Add the beef cubes to the skillet and stir to coat with the spice paste. Cook for 5-10 minutes, browning the beef slightly on all sides.
Pour in the coconut milk and water. Add the lemongrass, kaffir lime leaves, cinnamon stick, and star anise. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 2-3 hours. Stir occasionally to prevent sticking, and add more water if necessary to keep the beef partially submerged.
As the liquid reduces, you will notice the oil separating from the coconut milk. This is essential for the dish to develop its rich flavor. Continue cooking, stirring frequently toward the end, until the liquid completely evaporates and the beef becomes dark and caramelized.
Stir in the palm sugar and salt, adjusting to taste. Remove the star anise, cinnamon stick, and lemongrass before serving.
Serve the beef rendang hot with steamed white rice or your favorite side dishes.
Nutrition Facts
Calories |
3422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.9 g | 311% | |
| Saturated Fat | 86.5 g | 432% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 5616 mg | 244% | |
| Total Carbohydrate | 138.9 g | 51% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 78.8 g | ||
| Protein | 190.3 g | 381% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 4664 mg | 99% | |
*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.
