Authentic Beef Rendang with Coconut and Spices

Name: Authentic Beef Rendang with Coconut and Spices
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6
Ingredients: 2 lb chuck steak, cut into 4 cm cubes; 12 dried chilies, rehydrated in boiling water; 1 small onion, finely chopped; 5 clove garlic, minced; 3 lemongrass stalks, white part only, sliced; 1 lemongrass stick, bottom half only, smashed; 1 1/2 tbsp fresh galangal, finely chopped; 1 1/2 tbsp fresh ginger, minced; 400 ml coconut milk; 2 tsp tamarind puree; 4 makrut lime leaves, very finely sliced; 1/3 cup desiccated coconut; 2 tbsp neutral oil; 1 cinnamon stick; 1/4 tsp clove powder; 3 star anise; 1/2 tsp cardamom powder; 1 tbsp brown sugar or palm sugar; 1 1/2 tsp salt

This beef rendang is slow-simmered until the meat turns meltingly tender and the coconut sauce reduces into a rich, fragrant coating. Lemongrass, galangal, makrut lime leaves, and warm spices make it deeply savory, aromatic, and perfect with steamed rice.

Servings6 Portions

Prep Time20 Mins

Cook Time180 Mins

Difficulty

Intermediate

Ingredients

chuck steak, cut into 4 cm cubes
2 lb
dried chilies, rehydrated in boiling water
12
small onion, finely chopped
1
garlic, minced
5 clove
lemongrass stalks, white part only, sliced
3
lemongrass stick, bottom half only, smashed
1
fresh galangal, finely chopped
0.5 tbsp
fresh ginger, minced
0.5 tbsp
coconut milk
400 ml
tamarind puree
2 tsp
makrut lime leaves, very finely sliced
4
desiccated coconut
0.3 cup
neutral oil
2 tbsp
cinnamon stick
1
clove powder
0.3 tsp
star anise
3
cardamom powder
0.5 tsp
brown sugar or palm sugar
1 tbsp
salt
0.5 tsp

Step-by-Step Instructions

Make the spice paste: add the rehydrated dried chilies, onion, garlic, sliced lemongrass, galangal, and ginger to a small food processor. Blend until very fine, scraping down the sides as needed. If your chilies are tough or your processor is small, roughly chop them first.

Heat 1 tbsp oil in a large heavy-based pot over high heat. Brown half of the beef in a single layer, turning until well colored on several sides, then transfer to a plate. Repeat with the remaining beef and set aside.

Reduce the heat to medium-low and add the remaining 1 tbsp oil if the pot looks dry. Add the spice paste and cook for 2 to 3 minutes, stirring often, until it darkens slightly, smells fragrant, and most of the raw moisture has cooked off.

Return the beef and any juices to the pot. Add the cinnamon stick, clove powder, star anise, cardamom powder, smashed lemongrass, coconut milk, tamarind paste, finely sliced makrut lime leaves, desiccated coconut, brown sugar, and salt. Stir well to coat the beef.