Beef Rendang
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.
Ingredients
- 4 cloves Garlic
- 1 large Onion or 5-6 small Shallots, sliced
- 2 inch piece fresh Galangal, peeled then sliced
- 1 tsp ground Coriander
- 1/2 tsp Cumin or curry powder
- 1 long red chili pepper, mild
- 2-4 pieces Thai red chilles (may be subbed with fresno peppers or red chili flakes), adjust the heat level to your liking
- 2 tbsp Oil
- 3 lbs boneless stewing Beef like chuck roast, cut into 2-inch pieces
- 3 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, or to taste
Instructions
- Season the beef lightly with salt and pepper.In a food processor, grind the garlic, onions or shallots, galangal, and red Chili peppers to a smooth paste. Stir in the ground coriander and cumin. 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, add the spice paste, and cook until it changes color and begins to bubble at the edges, stirring occasionally. 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, if needed. You may notice some oil forming and being released at this point, too. You want the mixture to dry up but without burning the meat. It’s done when the beef has turned into a dark caramel color, and the sauce coats the meat. Alternatively, you can leave some sauce to drizzle over your rice. It doesn't have to be super dry. Serve with freshly boiled rice and some steamed green veggies!
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.
Nutrition
Calories: 474kcalCarbohydrates: 8gProtein: 34gFat: 35gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 117mgSodium: 147mgPotassium: 755mgFiber: 2gSugar: 5gVitamin A: 28IUVitamin C: 4mgCalcium: 50mgIron: 5mg
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