Beef Rendang is a rich and tasty dish made with tender beef slow-cooked in a mix of coconut milk and fragrant spices. It’s like a warm hug on a plate!
One bite of this curry and you’ll be hooked! I love pairing it with rice for a perfect meal. Seriously, it’s a flavor party you won’t want to miss! 🎉
Key Ingredients & Substitutions
Beef: Chuck is ideal for rendang since it becomes tender with slow cooking. If you prefer another cut, brisket or round steak can work too, but chuck gives the best flavor and texture.
Coconut Milk: Thick coconut milk offers richness. If you’re focused on a lighter option, use light coconut milk or even substitute with unsweetened almond milk, but remember it won’t be as creamy.
Spices: Fresh spices bring the best flavor. If you can’t find fresh turmeric, stick with ground turmeric. For chilies, use more or less based on your spice preference; jalapeños could work too for a milder dish.
Tamarind: This adds a tangy kick. If unavailable, lime juice or vinegar can work in a pinch, but use them sparingly to avoid overpowering the dish.
Toasted Coconut (Kerisik): This ingredient adds texture and depth. You can easily make it by toasting shredded coconut in a dry pan until golden. In a hurry? Just skip it or use unsweetened coconut flakes instead.
How Do I Perfectly Toast Spices For The Best Flavor?
Toasting spices intensifies their flavor, making your rendang richer. Here’s how to do it perfectly:
- Use a dry skillet over medium heat to avoid burning.
- Add spices like coriander, cumin, and fennel seeds, stirring frequently for about 2-3 minutes until fragrant.
- Allow them to cool before grinding. It’s important to let them cool to get a fine powder easily.
This simple step makes a huge difference in the overall taste of your dish!
How to Make Beef Rendang
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs (900 g) beef chuck, cut into 1.5-inch cubes
- 2 cups coconut milk (thick)
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves, torn into pieces
- 2 turmeric leaves (optional), torn into pieces
- 2 tbsp tamarind paste or juice from 1 small tamarind piece
- 2 tbsp toasted coconut (kerisik), finely grated or shredded
- 2 tbsp cooking oil
- Salt and sugar to taste
For the Spice Paste:
- 6 shallots, peeled
- 4 cloves garlic, peeled
- 2 inches fresh ginger, peeled and sliced
- 2 inches fresh turmeric, peeled and sliced (or 1 tsp turmeric powder)
- 3-5 dried red chilies, soaked to soften
- 2 fresh red chilies, chopped
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/4 tsp nutmeg (optional)
How Much Time Will You Need?
This Beef Rendang recipe requires about 20 minutes of active preparation time. After that, it needs around 2 to 3 hours of gentle simmering for the beef to become tender and the flavors to develop fully, making a total time of approximately 2 hours and 20 minutes to 3 hours and 20 minutes.
Step-by-Step Instructions:
1. Toasting the Spices:
Begin by toasting the coriander seeds, cumin seeds, fennel seeds, and nutmeg in a dry skillet over medium heat until they’re fragrant, about 2-3 minutes. Be careful not to burn them! Once toasted, allow them to cool, then grind them into a fine powder using a spice grinder or a mortar and pestle.
2. Preparing the Spice Paste:
In a blender or food processor, combine the shallots, garlic, ginger, turmeric, dried red chilies, fresh red chilies, and the freshly ground spices. Blend until you have a smooth paste, adding a little water as needed to help it blend smoothly.
3. Cooking the Spice Paste:
In a heavy-bottom pot, heat the cooking oil over medium heat. Add the spice paste and sauté it for about 5-7 minutes, or until it becomes aromatic and the oil starts to separate from the paste.
4. Browning the Beef:
Add the beef cubes to the pot and stir them around to ensure they’re fully coated with the spice paste. Lightly brown the beef on all sides.
5. Adding Coconut Milk and Aromatics:
Pour in the thick coconut milk, then add the bruised lemongrass, torn kaffir lime leaves, torn turmeric leaves (if using), and tamarind paste. Stir everything well to combine.
6. Simmering the Beef:
Bring the mixture to a gentle boil. Then, reduce the heat to low and let it simmer uncovered. Stir occasionally to prevent the beef from sticking to the bottom of the pot.
7. Finishing the Cooking:
Continue to simmer for 2 to 3 hours, or until the beef is tender and the sauce has thickened. The oil will separate and float to the top when it’s nearly done.
8. Adding Final Touches:
Stir in the toasted coconut (kerisik) for extra flavor and richness. Season the dish with salt and a pinch of sugar to taste, cooking for another 10 minutes to meld the flavors together.
9. Serve and Enjoy:
Once the cooking is complete, remove the pot from the heat and discard the lemongrass stalks and lime leaves. Serve the Beef Rendang hot over a bed of steamed jasmine or coconut rice. For a pop of color and extra flavor, garnish with fresh slices of red chili and cilantro leaves as desired. Enjoy every bite!
Now you’ve made a delicious, authentic Beef Rendang! Enjoy this warm and hearty dish that’s perfect for any occasion!
Can I Use Different Cuts of Beef for Rendang?
Absolutely! While beef chuck is recommended for its tenderness and flavor, you can also use brisket or round steak. Just make sure to adjust the cooking time as needed, as different cuts may vary in tenderness.
Can I Make Beef Rendang in Advance?
Yes, Beef Rendang tastes even better the next day! Prepare it in advance and store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just remember to reheat it gently on the stove!
How Spicy Is This Dish?
The spice level can vary depending on the type and amount of chilies you use. For a milder dish, use fewer dried and fresh chilies. Conversely, add more if you love heat! Taste as you go to find the perfect balance for your preference.
What Can I Serve with Beef Rendang?
Beef Rendang is traditionally served with steamed jasmine or coconut rice to soak up the rich sauce. You can also pair it with roti, naan, or add some stir-fried vegetables on the side for a complete meal!
