Indonesian Rendang Beef Curry
Indulge in the rich and aromatic flavors of Indonesian Rendang Beef Curry, a slow-cooked masterpiece that showcases the perfect balance of spice, creaminess, and tenderness. This traditional dish combines succulent chunks of beef, simmered for hours in a luxurious blend of coconut milk, vibrant spices like turmeric, coriander, and cumin, and fragrant herbs such as lemongrass and kaffir lime leaves. Infused with the tanginess of tamarind paste and the subtle sweetness of palm sugar, this curry achieves depths of flavor that only patience can unlock. As the sauce thickens and caramelizes, the beef becomes melt-in-your-mouth tender, making it the ultimate comfort food. Serve this culinary delight with steamed rice to soak up every last drop of the rich, savory sauce—perfect for dinner parties or a cozy meal at home. Whether you're a fan of authentic Indonesian cuisine or exploring it for the first time, this Rendang recipe is an irresistible showcase of bold flavors and traditional cooking techniques.
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Recipe Information
Ingredients
- 1 kg Beef (chuck or brisket, cut into cubes)
- 400 ml Coconut milk
- 300 ml Water
- 6 large Shallots
- 5 large Garlic cloves
- 4 Red chilies (adjust based on heat preference)
- 2 tablespoons Ginger (grated)
- 2 tablespoons Galangal (grated)
- 1 teaspoon Turmeric powder
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1 Cinnamon stick
- 3 Cloves
- 5 Kaffir lime leaves
- 2 Lemongrass stalks (bruised)
- 2 teaspoons Tamarind paste
- 2 tablespoons Palm sugar (or brown sugar)
- 2 teaspoons Salt
- 3 tablespoons Vegetable oil
Instructions
Roughly chop the shallots, garlic, and red chilies. Blend them together into a smooth paste using a food processor.
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the blended spice paste and sauté for 5-7 minutes until fragrant.
Add the ground coriander, ground cumin, and turmeric powder. Stir well and cook for another 2 minutes to toast the spices.
Add the beef chunks to the pot and stir to coat them with the spice mixture. Cook for 5-7 minutes until the beef begins to brown slightly.
Pour in the coconut milk and water, and mix well. Bring the mixture to a gentle simmer.
Add the cinnamon stick, cloves, kaffir lime leaves, bruised lemongrass, tamarind paste, palm sugar, and salt. Stir to combine.
Reduce the heat to low and let the curry simmer uncovered for 2.5 to 3 hours, stirring occasionally to prevent sticking. Allow the liquid to reduce and the sauce to become thick and flavorful.
Towards the end of the cooking time, the oil will start to separate, and the beef will become tender and caramelized. Taste and adjust seasoning if necessary.
Serve the rendang hot with steamed rice or your favorite side dishes.
Nutrition Facts
Calories |
3532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.6 g | 312% | |
| Saturated Fat | 86.6 g | 433% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 5629 mg | 245% | |
| Total Carbohydrate | 163.8 g | 60% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 91.2 g | ||
| Protein | 206.0 g | 412% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 526 mg | 40% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 5983 mg | 127% | |
*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.
