Spicy Beef Rendang Recipe
Spicy Beef Rendang is a rich and flavorful Indonesian dry curry made by slowly simmering beef in coconut milk and aromatic spices until tender and deeply caramelized. This slow-cooked dish is bursting with bold flavors and heat, perfect with steamed rice for a hearty meal.
Ingredients
For the spice paste:
- 6 shallots peeled
- 4 cloves garlic
- 3 red chilies adjust to taste
- 1- inch piece of fresh ginger
- 1- inch piece of fresh galangal or substitute with more ginger
- 1 stalk lemongrass white part only
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
For the rendang:
- 2 lbs 900g beef chuck or stew meat, cut into 2-inch cubes
- 2 cups coconut milk full-fat
- 1 cup water
- 4 kaffir lime leaves torn
- 2 turmeric leaves tied in a knot (optional)
- 2 tbsp tamarind paste or 1 tbsp lime juice
- 2 tbsp palm sugar or brown sugar
- 1 cinnamon stick
- 2 tbsp cooking oil
- Salt to taste
Instructions
Make the spice paste:
- In a blender or food processor, blend shallots, garlic, chilies, ginger, galangal, lemongrass, coriander, cumin, and turmeric until smooth. Add a little oil or water to help it blend if needed.
Sauté the paste:
- Heat oil in a large pot or Dutch oven over medium heat. Add the spice paste and cook for 5–7 minutes until fragrant and the oil starts to separate.
Cook the beef:
- Add the beef to the pot and stir to coat with the spices. Cook for 5 minutes until lightly browned.
Simmer:
- Add the coconut milk, water, kaffir lime leaves, turmeric leaves (if using), tamarind paste, sugar, cinnamon stick, and a good pinch of salt. Bring to a gentle boil.
Slow cook:
- Reduce heat to low and simmer uncovered for 2 to 2.5 hours, stirring occasionally, until the sauce thickens and the beef is tender. Stir more frequently near the end to prevent burning.
Finish:
- Continue to cook until the sauce becomes dry and dark, and the oil starts to separate. The beef should be deeply caramelized and coated in the spice mixture.
Serve:
- Serve hot with steamed rice and vegetables.
Notes
- Beef rendang gets better the next day, making it perfect for meal prep or leftovers.
- Adjust chili quantity for more or less heat.
- If you can’t find kaffir lime or turmeric leaves, the flavor will still be delicious without them.