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Authentic Beef Rendang recipe served in a traditional bowl with coconut rice and pickled vegetables, showcasing the rich colors and spices of Indonesian cuisine.
Alyssa

Experience the Rich Flavors of Authentic Beef Rendang

Beef rendang is a spicy, rich, and creamy Indonesian/Malaysian beef stew made with beef, spices, and coconut milk.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 4 servings
Course: Main Dish
Cuisine: Indonesian/Malaysian
Calories: 795
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs. boneless beef short ribs cut into cubes
  • 5 tablespoons cooking oil
  • 1 stick cinnamon about 2-inch length
  • 3 cloves
  • 3 star anise
  • 3 cardamom pods
  • 1 lemongrass cut into 4-inch length and pounded
  • 1 cup thick coconut milk coconut cream
  • 1 cup water
  • 2 teaspoons tamarind pulp soaked in warm water for the juice
  • 6 kaffir lime leaves very finely sliced
  • 6 tablespoons kerisik toasted coconut
  • 1 tablespoon sugar or palm sugar to taste
  • salt to taste
  • SPICE PASTE: 5 shallots
  • 1 inch galangal
  • 3 lemongrass white part only
  • 5 cloves garlic
  • 1 inch ginger
  • 10-12 dried chilies soaked in warm water and seeded

Method
 

  1. Chop the spice paste ingredients and blend in a food processor until fine.
  2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic.
  3. Add the beef and the pounded lemongrass and stir for 1 minute.
  4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
  5. Add the kaffir lime leaves, kerisik, sugar, or palm sugar, stirring to blend well with the meat.
  6. Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is tender and the gravy has dried up.
  7. Add more salt and sugar to taste. Serve immediately with steamed rice.

Notes

  • Fresh kaffir lime leaves add more citrusy flavor and freeze well.
  • To prepare kerisik, stir grated coconut in a dry wok until golden brown.
  • Pound the kerisik using a mortar and pestle to break down the fiber.
  • Slow-cook the meat on low heat for best results.
  • Consider making a larger batch for leftovers.