Description
A rich Indonesian-style slow-cooked beef stew simmered with coconut milk, aromatic spices, and a fragrant chili paste until the sauce thickens and coats the tender beef with deep, complex flavor.
Ingredients
- 16 bird’s eye chilies (Thai chilies), fresh or dried
- 8–10 small shallots or 1 medium onion
- 8 large garlic cloves
- 6 lemongrass stalks, white parts only
- 1 oz galangal, chopped
- 1 oz fresh ginger, chopped
- 3 lb braising steak or chuck steak, cut into medium chunks
- 13.5 oz full-fat coconut milk (1 can)
- 1/2 cup shredded coconut
- 1 1/2 tablespoons coconut sugar or brown sugar
- 1/2 cup water
- 3 tablespoons vegetable oil
- 1 lemongrass stalk, white part only, smashed
- 5 kaffir lime leaves
- 1 tablespoon tamarind paste
- 1 1/2 cinnamon sticks
- 5 whole cloves or 1/2 teaspoon clove powder
- 4 star anise
- 5 green cardamom pods or 1 teaspoon cardamom powder
- 1/2 tablespoon sea salt
Instructions
- Trim the lemongrass to keep only the white parts. Peel and roughly chop the ginger, galangal, garlic, and shallots.
- Add the chilies, shallots, garlic, lemongrass, galangal, and ginger to a food processor and blend until a smooth paste forms.
- Toast the shredded coconut in a dry pan over medium heat for 2–3 minutes until golden and fragrant, then set aside.
- Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over high heat. Brown the beef chunks in batches until seared on all sides, then set aside.
- Add the remaining tablespoon of oil to the pot and cook the spice paste for 2–3 minutes until fragrant.
- Pour in the coconut milk and stir in the toasted coconut, coconut sugar, kaffir lime leaves, smashed lemongrass, tamarind paste, cinnamon sticks, cloves, star anise, cardamom pods, sea salt, and water.
- Return the browned beef to the pot and stir well to coat.
- Bring the mixture to a boil, then reduce the heat to low and partially cover the pot.
- Simmer for 2–3 hours, stirring occasionally, until the beef is tender and the sauce becomes thick and rich.
- Remove from heat and discard the whole spices and lemongrass stalk.
- Taste and adjust seasoning if needed, then serve hot with steamed rice.
Notes
- Chuck steak or braising beef works best because it becomes tender during long cooking.
- The dish often tastes even better the next day as the flavors deepen.
- Simmer uncovered toward the end of cooking if the sauce needs to thicken more.
- The spice level can be adjusted by reducing or increasing the chilies.
- Rendang freezes very well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Simmering
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 720mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 140mg
