Description
This Indonesian classic remains a true flavor explosion and a favorite for anyone who loves Asian cuisine.
Ingredients
Units
Scale
- 2 lb beef chuck, cut into large chunks
- 2 cups coconut milk
- 5 candlenuts (or macadamia nuts), optional
- 3 shallots
- 3 salam leaves (Indonesian bay leaves), optional
- 3 cloves garlic
- 3 red chili peppers and/or 4 bird’s eye chiles
- 2 cloves
- 1 stalk lemongrass (or 1 tablespoon lemongrass paste)
- 2 teaspoons ground coriander
- 2 teaspoons ground ginger
- 1 teaspoons ground turmeric
- 1 teaspoons tamarind paste, optional
- Vegetable oil
Instructions
- Cut 2 lb beef chuck into large chunks and brown them on all sides in a splash of vegetable oil in a large Dutch oven.
- Meanwhile, blend 3 shallots, 3 cloves garlic, 3 red chili peppers, 4 bird’s eye chiles, 5 candlenuts (optional), 2 cloves, 2 tsps ground ginger, 1 tsp ground turmeric, 2 tsp ground coriander, and a splash of vegetable oil in a small food processor until smooth to make the spice paste.
- Add the spice paste to the meat and cook for a few minutes while stirring. If you like, add 1 generous tsp tamarind paste.
- Pour in just over 2 cups coconut milk along with 3 salam leaves (optional) and 1 bruised stalk lemongrass.
- Bring to a gentle simmer, lower the heat, and let it cook slowly for at least 3 hours. Stir occasionally.
- During the last 30 minutes, remove the lid so the sauce can reduce and thicken to the desired consistency.
- Serve with white or yellow rice, cucumber or acar ketimun (Indonesian cucumber pickles), and for example sayur buncis (Indonesian green beans in coconut sauce) Selamat makan!
Notes
Want to enjoy rendang sooner? Try making it with chicken!
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Frying, Sautéing, Slow Cooking
- Cuisine: Indonesian