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Delicious Beef Rendang served in a bowl with aromatic spices and herbs.

Beef Rendang

A rich and aromatic Indonesian dish, Beef Rendang features slow-cooked beef infused with spices and creamy coconut milk, perfect for bringing family and friends together over a hearty meal.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Indonesian
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless beef short ribs, cut into cubes for juicy, tender bites
  • 5 tablespoons cooking oil for that perfect sear
  • 1 stick cinnamon (about 2-inch length) offering warmth and depth
  • 3 pieces star anise delivering a unique and fragrant flavor
  • 3 pods cardamom enhancing the dish with a hint of sweetness
  • 1 stick lemongrass (cut into 4-inch length and pounded) infusing freshness
  • 1 cup thick coconut milk (coconut cream) lending creaminess
  • 1 cup water to balance and simmer the flavors
  • 2 teaspoons tamarind pulp soaked in warm water for a tangy kick
  • 6 leaves kaffir lime leaves, very finely sliced for a zesty aroma
  • 6 tablespoons kerisik (toasted coconut) adding a rich, nutty crunch
  • 1 tablespoon sugar (or palm sugar to taste) for a touch of sweetness
Aromatics
  • 5 pieces shallots, finely chopped for aromatic depth
  • 1 inch galangal a fragrant root similar to ginger
  • 3 pieces lemongrass (white part only) providing a burst of citrus flavor
  • 5 cloves garlic, minced for pungency
  • 1 inch ginger, grated for warmth
  • 10-12 pieces dried chilies, soaked in warm water and seeded for a perfect spicy kick

Method
 

Preparation
  1. Chop the spice paste ingredients—shallots, ginger, garlic, galangal, and lemongrass—into smaller pieces.
  2. Blend them together in a food processor until you achieve a fine paste to form the base of your Beef Rendang.
Cooking
  1. Heat the cooking oil in a large stew pot over medium heat.
  2. Add the spice paste along with the cinnamon, cloves, star anise, and cardamom. Stir-fry for a few minutes until aromatic.
  3. Add the cubed beef and pounded lemongrass to the pot. Stir for about a minute to coat the beef in spice-infused oil.
  4. Pour in thick coconut milk and tamarind juice, then add water. Stir everything together and bring to a gentle simmer.
  5. Cook on medium heat for about 45 minutes, stirring frequently for tenderness and flavor absorption.
  6. Add finely sliced kaffir lime leaves, kerisik, and sugar. Stir to combine.
  7. Cover the pot and let it simmer on low heat for another 1 to 1.5 hours, checking occasionally.
  8. Season with more salt and sugar to taste.
Serving
  1. Serve your Beef Rendang hot alongside steamed rice, fresh vegetables, or a light salad.

Notes

Marinate the beef overnight in the spice paste for deeper flavor. Adjust spiciness by modifying the number of dried chilies.