IndonesianMainGluten-Free

Rendang (Beef)

Prep
20 minutes
Cook
120 minutes
Total
140 minutes
Serves
6
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Ingredients

Units
  • 2 pounds (900 grams) beef chuck or brisket, cut into 2-inch cubes
  • 1 can (13.5 ounces or 400 milliliters) coconut milk, full-fat
  • 1/2 cup (120 milliliters) coconut cream
  • 8 dried red chilies, stems and seeds removed
  • 4 fresh red chilies, roughly chopped
  • 6 shallots, peeled and chopped
  • 5 cloves garlic, peeled and chopped
  • 2 tablespoons (12 grams) fresh galangal, sliced
  • 2 tablespoons (12 grams) fresh turmeric root, sliced (or 1 tablespoon ground turmeric)
  • 2 stalks lemongrass, white part only, sliced
  • 2 teaspoons (10 grams) salt
  • 1 teaspoon (2 grams) black pepper
  • 2 tablespoons (30 milliliters) vegetable oil
  • 2 bay leaves
  • 1 teaspoon (5 grams) sugar

Instructions

  1. 1

    Soak the dried red chilies in hot water for 15 minutes until softened, then drain.

  2. 2

    Combine the soaked dried chilies, fresh chilies, shallots, garlic, galangal, turmeric, and lemongrass in a food processor. Add 1/4 cup (60 milliliters) water and blend into a smooth paste, working in batches if necessary.

  3. 3

    Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the spice paste and fry, stirring frequently, for 8-10 minutes until fragrant and the color deepens to a rust-brown shade.

  4. 4

    Increase the heat to medium-high and add the beef cubes. Stir well to coat all pieces with the spice paste, cooking for 5-7 minutes until the beef begins to brown.

  5. 5

    Pour in the coconut milk and add the bay leaves, salt, sugar, and black pepper. Stir thoroughly and bring to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 45-50 minutes, stirring occasionally, until the beef is tender and the liquid has reduced by about two-thirds.

  6. 6

    Continue cooking for another 20-30 minutes over low heat, stirring frequently. The curry should become very thick and dry, with the oil separating and the beef taking on a dark, caramelized coating. The mixture should look almost like a paste clinging to the beef pieces.

  7. 7

    Stir in the coconut cream during the final 5 minutes of cooking for extra richness and to achieve the final glossy texture.

  8. 8

    Taste and adjust seasoning with additional salt or sugar as needed. The rendang should be intensely flavorful with a balance of heat, spice, and richness.