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Irresistible Beef Rendang: Slow-Cooked Spicy Coconut Paste Stew Recipe

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4.1 from 3 reviews

Beef Rendang is a rich and tender Indonesian slow-cooked beef dish, infused with a flavorful spice paste of chilies, lemongrass, galangal, and coconut milk. This classic recipe involves browning the beef, simmering it gently with aromatic spices, and reducing the sauce to a thick, fragrant coating. Perfect served with coconut rice, it offers a deeply satisfying savory experience with complex layers of spice and tropical flavors.

Ingredients

Spice Paste

  • 12 dried chilies, rehydrated in boiling water, or 12 large fresh
  • 1 small onion, finely chopped
  • 5 cloves garlic, minced
  • 3 lemongrass stalks, white part only, sliced
  • 1 1/2 tbsp fresh galangal, finely chopped
  • 1 1/2 tbsp fresh ginger, minced
  • 2 tbsp oil (vegetable, canola or peanut oil)

Beef and Additional Ingredients

  • 2 lb (1 kg) chuck steak, or other slow cooking beef, cut into 4cm (1.6 inch) cubes
  • 1 tbsp oil (vegetable, peanut, canola)
  • 1 cinnamon stick
  • 1/4 tsp clove powder
  • 3 star anise
  • 1/2 tsp cardamom powder
  • 1 lemongrass stick, bottom half only and smashed
  • 400ml (14 oz) coconut milk (1 standard can)
  • 2 tsp tamarind puree/paste, or tamarind pulp soaked in 1 tbsp hot water, seeds removed
  • 4 large kaffir lime leaves (or 6 small), very finely sliced
  • 1/3 cup desiccated coconut (finely shredded)
  • 1 tbsp brown sugar or grated palm sugar
  • 1 1/2 tsp salt

Instructions

  1. Prepare Spice Paste: Place all spice paste ingredients (chilies, onion, garlic, lemongrass, galangal, ginger, and 2 tbsp oil) in a small food processor and blend until smooth. If using dried chilies and your processor isn’t powerful, pre-chop them before blending.
  2. Brown the Beef: Heat 1 tbsp oil in a large heavy-based pot over high heat. Add half the beef pieces and brown them well, then remove to a plate. Repeat this step with the remaining beef, ensuring all pieces are nicely caramelized.
  3. Cook the Spice Paste: Lower heat to medium-low and add the prepared spice paste to the pot. Cook for 2-3 minutes, stirring occasionally until the moisture evaporates somewhat and the paste darkens, releasing its rich aroma. Be cautious of the chili fumes during this step.
  4. Add Curry Ingredients and Beef: Add the browned beef back into the pot along with cinnamon stick, clove powder, star anise, cardamom powder, smashed lemongrass stick, coconut milk, tamarind puree, kaffir lime leaves, desiccated coconut, brown sugar, and salt. Stir well to combine all flavors evenly.
  5. Simmer Gently: Bring the mixture to a simmer, then immediately reduce the heat to low or medium-low to maintain a gentle bubbling. Cover the pot with a lid and let it simmer for 1 hour and 15 minutes, allowing the beef to slowly tenderize and the flavors to meld.
  6. Check Beef Tenderness: After simmering, remove the lid and test the beef for tenderness. At this stage, it should be tender but not falling apart completely. If the beef is too soft, remove it from the pot to prevent overcooking.
  7. Reduce the Sauce: Increase the heat to medium and cook the sauce uncovered, stirring frequently especially towards the end, for 30 to 40 minutes. This process reduces the sauce to a thick paste that clings to the beef and causes the meat to brown slightly.
  8. Final Tenderization: The beef should now be very tender and fall apart easily with a touch. If it is not yet tender enough, add a splash of water and continue cooking until this texture is achieved.
  9. Serve: Remove from heat and serve hot with plain or restaurant-style coconut rice to complement the rich, spicy flavors of the rendang.

Notes

  • Note 1a: Rehydrating dried chillies enhances flavor depth, but fresh chillies can be used if preferred.
  • Note 1b: Finely chopping the onion ensures it blends seamlessly into the spice paste for a smooth texture.
  • Note 2: Use only the white, tender part of lemongrass stalks for the spice paste to avoid woody textures.
  • Note 3: Galangal is a key aromatic in rendang, lending a citrusy, pine-like flavor; fresh is best.
  • Note 4: Chuck steak is ideal for slow cooking due to its marbling and connective tissue, which breaks down beautifully.
  • Note 5: Smashing the lemongrass releases essential oils, enhancing the dish’s fragrance.
  • Note 6: Tamarind adds tangy brightness that balances the rich coconut and spices.
  • Note 7: Finely slicing kaffir lime leaves distributes fragrance evenly without overpowering.
  • Note 9: Careful reduction of sauce is critical for the characteristic thick, sticky coating of rendang.

Find it online: https://yumntasty.com/irresistible-beef-rendang-slow-cooked-spicy-coconut-paste-stew-recipe/