Beef Rendang
Authentic Beef Rendang—slow-cooked, tender beef in a rich, fragrant coconut sauce. A flavorful Indonesian dish perfect with rice. Easy to make and packed with spices!
Ingredients :
- 2 lbs beef chuck or brisket cut into chunks
- 1 can 14 oz coconut milk
- 2 stalks lemongrass crushed
- 1- inch galangal or ginger grated
- 5 dried red chilies soaked and blended
- 1 onion chopped
- 3 cloves garlic minced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 kaffir lime leaves optional
- 2 tablespoons oil for frying
Directions :
- Prepare the Spice Paste: Blend the chilies, onion, garlic, and ginger into a smooth paste.
- Sauté the Aromatics: Heat oil in a large pot over medium heat. Add the spice paste, lemongrass, turmeric, and coriander. Cook for 3-5 minutes until fragrant.
- Brown the Beef: Add beef chunks and stir to coat with the spices. Cook for about 5 minutes until slightly browned.
- Add Coconut Milk & Simmer: Pour in the coconut milk, add salt and pepper, and stir well. Reduce heat to low and let simmer for 2-3 hours, stirring occasionally.
- Reduce the Sauce: Let the sauce thicken and coat the beef as it cooks. If a dry-style rendang is preferred, continue cooking until most of the liquid evaporates.
- Serve & Enjoy: Garnish with kaffir lime leaves and serve with rice or bread.
