Beef Rendang is a tasty dish made with tender beef slow-cooked in a rich, spicy coconut sauce. The blend of herbs and spices gives it a warm flavor that’s hard to resist!
Whenever I make Rendang, my kitchen smells amazing! It’s perfect with rice, and don’t worry if it gets a little messy; extra sauce is meant for slurping! 🍚
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal since it becomes tender when slow-cooked. You can also use brisket or flank steak if that’s what you have on hand.
Coconut Milk: Full-fat coconut milk gives the dish its creamy and rich texture. If you want a lighter version, light coconut milk works too. Adding a bit of regular milk can help if you’re out of coconut milk.
Dried Red Chilies: These provide heat and color. If you prefer a milder dish, use fewer chilies or swap them for sweet red bell peppers instead. Fresh red chilies can also be added for an extra kick!
Galangal: This ingredient adds a unique flavor. If you can’t find it, you can substitute with ginger, though the taste will be slightly different.
Kaffir Lime Leaves: They add a refreshing citrus aroma. If unavailable, you might use lime zest and some juice as a substitute.
Palm Sugar: It adds a lovely sweetness. Brown sugar is a good substitute, though palm sugar is more authentic.
How Do I Get My Rendang to Have That Perfect Deep Flavor?
To achieve the deep flavor in your Beef Rendang, focus on properly cooking the spice paste. Here’s what to do:
- When sautéing the spice paste, ensure you cook it until the oil separates, which means it’s ready and flavorful.
- Simmer the beef on low heat for a long time. This slow cooking allows the meat to absorb all the spices and flavors.
- Don’t rush the cooking process. The longer it simmers, the more complex the flavors get.
Making Beef Rendang is all about patience and the right balance of spices. Enjoy each step, and you’ll be rewarded with a delicious meal!
Beef Rendang
Ingredients You’ll Need:
For the Main Dish:
- 2 lbs (900 g) beef chuck, cut into 1.5-inch cubes
- 2 cups coconut milk
For the Spice Paste:
- 4-5 dried red chilies, soaked and deseeded
- 4 shallots, peeled
- 4 cloves garlic
- 2-inch piece ginger, peeled
- 2-inch piece galangal, peeled
For Flavoring:
- 2 stalks lemongrass (white part only), smashed
- 5 kaffir lime leaves
- 2 turmeric leaves (optional), torn
- 1 tbsp tamarind paste
- 1 tbsp palm sugar (or brown sugar)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground nutmeg
- Salt to taste
- 2 tbsp cooking oil
For Garnish:
- Fresh red and green chilies (optional)
Time Estimate:
This Beef Rendang recipe will take about 20 minutes to prep and approximately 2-3 hours to cook, so set aside about 3 hours in total for the best flavors!
Step-by-Step Instructions:
1. Make the Spice Paste:
In a blender or food processor, combine the soaked dried red chilies, shallots, garlic, ginger, and galangal. Blend until you get a smooth paste. You can add a little water if needed to help it blend.
2. Sauté the Paste:
Heat the cooking oil in a large heavy-bottomed pot or wok over medium heat. Add the spice paste and sauté it for about 5-7 minutes. Keep cooking until it’s fragrant and you can see the oil starting to separate from the paste.
3. Cook the Beef:
Add the beef cubes to the pot. Stir well to coat the meat with the spice paste. Cook for about 5 minutes, stirring occasionally until the beef is browned.
4. Combine Ingredients:
Pour in the coconut milk and add the smashed lemongrass, kaffir lime leaves, torn turmeric leaves (if using), tamarind paste, palm sugar, ground coriander, cumin, nutmeg, and a pinch of salt. Stir everything together nicely.
5. Simmer the Rendang:
Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 2-3 hours. Stir occasionally to prevent it from sticking. The beef should be very tender, and the sauce will thicken and darken.
6. Final Touches:
After cooking, taste your rendang! You can add a little more salt or sugar if you’d like. Make sure to remove the lemongrass stalks and any turmeric leaves before serving.
7. Serve and Enjoy:
Serve your Beef Rendang hot with steamed white rice. For a pop of color, garnish with fresh red and green chilies if you like. Enjoy the delightful flavors!
With its deep, aromatic flavors, Beef Rendang will surely impress at your dinner table! Enjoy your cooking!
Can I Use a Different Cut of Beef?
Yes, you can use other cuts like brisket or flank steak, but make sure they’re suitable for slow cooking to ensure tenderness. Beef chuck is recommended for its marbling, which adds flavor and moisture.
Can I Make This Recipe Spicier?
Absolutely! To increase the heat, add more dried red chilies to the spice paste or include fresh chilies for garnish. Adjusting the number of chilies used will impact the flavor, so start with a small addition and taste as you go.
How Can I Store Leftovers?
Store any leftover Beef Rendang in an airtight container in the refrigerator for up to 3-4 days. The flavors continue to develop as it sits! You can also freeze it for up to 2-3 months. Just thaw in the fridge before reheating.
What Should I Serve with Beef Rendang?
This dish pairs wonderfully with steamed white rice, which helps soak up the rich sauce. You can also serve it with flatbreads or alongside a fresh salad to balance the richness.