This Beef Rendang is a cozy bowl of tender beef cooked in a spicy, rich coconut sauce. It’s got a bit of a kick that is perfect for those who like flavorful dishes!
Every bite is packed with goodness. I love serving it over warm rice to soak up all that delicious sauce. Trust me, you’ll want seconds! 😋
Key Ingredients & Substitutions
Beef: Beef chuck or brisket works best here. You can replace it with lamb for different flavors or even tofu for a vegetarian option, though cooking times will vary.
Coconut Milk: Full-fat coconut milk gives richness. For a lighter option, use light coconut milk, or for a dairy alternative, try almond or cashew milk, but expect a different taste.
Lemongrass: Fresh lemongrass adds a unique flavor. If unavailable, you can substitute with 1-2 teaspoons of lemongrass paste or 1-2 tablespoons of lime zest.
Tamarind Paste: This adds tanginess. If you can’t find it, try a squeeze of lime juice or a bit of vinegar as a substitute, but adjust to taste.
Chilies: Adjust the number of dried red chilies based on your spice preference. If fresh chilies are available, they can also be used; just be cautious with the heat level!
How Do I Make the Spice Paste Smooth?
The spice paste is essential for the depth of flavor in your Beef Rendang. To achieve a smooth paste:
- Soak the dried red chilies in warm water for about 15 minutes to soften them. This helps them blend easily.
- Add all the spices to your food processor with a bit of water to get things moving. Start slow and scrape down the sides as needed to ensure everything gets blended.
- A few small chunks are okay, but aim for a smooth paste for even cooking.
What’s the Best Way to Cook Beef Until Tender?
A slow simmer is the key to tender, flavorful beef in this dish. Here’s how to do it right:
- Start by browning the spice paste well; this builds a lovely base.
- After adding the beef and coconut milk, bring it to a gentle boil. Then, lower the heat and cover the pot to keep moisture in.
- Cook for a total of 3-4 hours on low heat. Check occasionally to stir but resist frequent lifting of the lid!
- Remove the lid for the last hour to let the sauce thicken and the beef caramelize for deeper flavors.
Beef Rendang: A Flavorful Delight
Ingredients You’ll Need:
For the Beef and Sauce:
- 2 lbs (900g) beef chuck or brisket, cut into 2-inch cubes
- 2 cups coconut milk
- 3 tbsp vegetable oil
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 2 turmeric leaves (optional)
- 1 cinnamon stick
- 3 star anise
- 1 tbsp tamarind paste
- 2 tsp palm sugar or brown sugar
- Salt to taste
For the Spice Paste:
- 6 shallots
- 4 cloves garlic
- 2 inches fresh ginger, peeled
- 2 inches galangal, peeled
- 5 dried red chilies, soaked to soften (adjust to taste)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp white pepper
How Much Time Will You Need?
This Beef Rendang recipe requires about 20 minutes of preparation time and approximately 4 hours of cooking time—all to achieve that perfect tenderness and rich flavor. Don’t worry; most of that time is hands-off, letting the flavors develop as it simmers away on the stove!
Step-by-Step Instructions:
1. Prepare the Spice Paste:
In a food processor, combine the shallots, garlic, ginger, galangal, soaked dried red chilies, ground coriander, cumin, turmeric, and white pepper. Blend everything into a smooth paste, adding a little water if needed to help it blend well. This paste is the heart of your Rendang, so give it a good mix!
2. Sauté the Spice Paste:
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Once the oil is hot, pour in your spice paste and sauté it for about 5-7 minutes, or until it becomes fragrant and begins to separate from the oil.
3. Add the Beef:
Now, add the beef cubes to the pot. Stir them well to coat them completely with the wonderful spice paste. Let the beef get acquainted with those flavors—this is where the magic starts!
4. Pour in the Coconut Milk and Aromatics:
Next, add the coconut milk, followed by the bruised lemongrass stalks, kaffir lime leaves, turmeric leaves (if using), cinnamon stick, and star anise. Give everything a good stir to mix it all together.
5. Simmer Time:
Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2 hours. Stir occasionally, making sure nothing sticks to the bottom and that the flavors infuse beautifully.
6. Thicken the Sauce:
After 2 hours, remove the lid and continue cooking uncovered. Stir frequently and let the sauce thicken, cooking for an additional 1-2 hours until the beef is incredibly tender and deeply caramelized. Patience pays off here!
7. Finish with Flavor:
Stir in the tamarind paste and palm sugar, adjusting the salt to taste. These additions bring balance and brightness to your dish, enhancing all those lovely flavors.
8. Serve and Enjoy:
Once your sauce is thick and the beef is fork-tender, remove the pot from heat. Serve your Beef Rendang hot over steamed jasmine rice. Feel free to garnish with sliced red chili and fresh cilantro for an extra touch of flavor. Enjoy the aromatic, spicy delight of this traditional dish!
Can I Use Different Cuts of Beef for Rendang?
Sure! While beef chuck or brisket works best for a tender and flavorful result, you can also use beef shank or even lamb. Just adjust the cooking time if you’re using a cut that cooks faster.
Is There a Way to Make This Recipe Spicier?
Absolutely! If you love heat, add more dried red chilies to the spice paste or include fresh red chilies when serving. Adjust according to your spice tolerance!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Make sure to let it cool completely before refrigerating. To reheat, warm it gently on the stove or in the microwave, adding a splash of water or coconut milk if needed for moisture.
Can I Freeze Beef Rendang?
Yes! Beef Rendang freezes very well. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw it overnight in the fridge before reheating.
