Beef Rendang
Beef rendang is a rich and intensely flavored slow-cooked dry curry originating from the Minangkabau people of West Sumatra. The beef is simmered for hours in coconut milk and a complex spice paste until the liquid evaporates and the meat is coated in a dark, caramelized crust.
A deeply aromatic slow-cooked Indonesian dry beef curry with an intensely rich and complex spice profile.
Nutrition per serving
Ingredients
Protein
Base
Spice Paste
Aromatics
Thickener
Instructions
Blend the Spice Paste
Blend soaked dried red chilies, ground turmeric, and 3 tablespoons of water into a smooth paste using a blender or food processor. This forms the foundational rempah spice paste that will define the flavor of the rendang.
Brown and Simmer
In a large heavy-bottomed pot over medium heat, combine the beef chunks, blended spice paste, bruised lemongrass, and coconut milk. Stir everything together and bring to a boil. Reduce the heat to low and simmer uncovered, stirring occasionally.
Slow Cook to Dry
Continue simmering on low heat for 2 to 2.5 hours, stirring more frequently as the liquid reduces. The coconut milk will gradually turn into oil and then the rendang paste will begin to fry the beef, coating it in a dark and intensely flavored crust.
Add Coconut and Finish
Stir in the toasted desiccated coconut in the final 15 minutes of cooking. Continue to stir constantly to prevent burning as the rendang becomes very dry and dark. Remove lemongrass stalks before serving with steamed white rice.
Substitutions
Common mistakes
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