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This classic Indonesian beef stew is slowly cooked in coconut milk and spices until the meat is melt-in-your-mouth tender, caramelized, and super-tasty! Seriously, the best beef curry ever – Beef Rendang.

Beef Rendang

Manila Spoon
This classic Indonesian beef stew is slowly cooked in coconut milk and spices until the meat is melt-in-your-mouth tender, caramelized, and super-tasty! Seriously, the best beef curry ever – Beef Rendang.
5 from 29 votes
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Prep Time 15 minutes
Cook Time 2 hours
Course Main Course
Cuisine Asian, Indonesian, Malaysia, South East Asian
Servings 8

Ingredients
 

  • 4 cloves Garlic
  • 2 Onions or 5-6 Shallots, sliced
  • 1 inch piece fresh Galangal, peeled then sliced
  • 1 tsp ground Coriander
  • 1/2 tsp Cumin
  • 1/2 tsp Red chili flakes
  • 2 tbsp Oil
  • 2 lb boneless stewing Beef like chuck roast, cut into 2-inch pieces
  • 2 Lemon Grass stalks, lower white part, bruised then smashed
  • 1 inch piece fresh Ginger, peeled then sliced
  • 14 oz can Coconut Milk
  • 2 Kaffir Lime leaves
  • 1 1/2 tbsp Brown Sugar
  • Salt, to taste
  • 2 tsp Fish Sauce (optional - I add it for personal taste)

Instructions
 

  • In a food processor, grind the garlic, onions or shallots, galangal (or extra ginger), coriander, cumin, and red chili flakes to a smooth paste. Set aside.
  • In a Dutch oven or heavy-bottomed pot, heat the oil to medium-high. Fry the beef until brown on all sides. You may have to do this in batches. Set aside.
  • In the remaining oil, saute the lemongrass and the sliced ginger until aromatic, about 1 minute. Lower the heat and add the spice paste and cook for about 2-4 minutes stirring it occasionally until it begins to bubble at the edges.
  • Add the beef back and coat with the paste. Pour in the coconut milk and add the brown sugar and Kaffir Lime or Bay leaves. Stir everything and let the liquid boil. Cover the pot loosely to allow some steam to escape. Let the stew simmer on low until the beef is tender about 1 1/2 – 2 hours. The intention is to eventually dry up the sauce as the beef is being cooked. Stir occasionally to ensure that the beef doesn’t stick to the pot and the coconut milk doesn’t scorch.
  • When the meat is tender and most of the liquid has evaporated, uncover. Season with either salt or fish sauce, to taste. I used the fish sauce (yum!). Turn up the heat a little and stir frequently so the beef doesn’t stick to the pan and burn. You may notice some oil forming and being released at this point, too. You want the mixture to dry up but avoid burning the meat. It’s like stir-frying the beef in its own oil which ensures more flavor. It’s done when the beef has turned into a dark caramel color, and the sauce coats the meat.

Notes

TIPS & TRICKS
If you can’t find Galangal  (available in Asian stores) simply double the amount of ginger and use one portion for the paste and the other portion for sauteing.
If possible, use kaffir lime leaves for that unique citrus aromatic flavor that it imparts. This may be found at any Asian store (fresh or frozen). If you cannot find it, you may sub with bay leaves though it won't taste the same.
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