Description
A rich and deeply aromatic Indonesian beef rendang slowly simmered in coconut milk and warm spices until thick, tender, and intensely flavorful. This comforting dish is perfect for special dinners and tastes even better the next day.
Ingredients
Scale
- 2 pounds beef chuck, cut into 2 inch cubes
- 3 cups full fat coconut milk
- 1 large onion, chopped
- 4 garlic cloves
- 1 tablespoon fresh ginger, grated
- 2 stalks lemongrass, bruised
- 3 medium red chili peppers, chopped
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 4 kaffir lime leaves
- 1 teaspoon salt, or to taste
Instructions
- Blend the chopped onion, garlic cloves, grated ginger, and red chili peppers into a smooth paste.
- Heat a heavy-bottomed pot over medium heat and add the spice paste. Cook for 3 to 4 minutes until fragrant, stirring gently.
- Add the beef cubes, coconut milk, ground coriander, ground cumin, turmeric powder, bruised lemongrass, kaffir lime leaves, and salt. Stir well to coat the beef evenly.
- Bring the mixture to a gentle simmer, then reduce the heat to low.
- Cook uncovered for 2 to 2.5 hours, stirring occasionally, until the sauce thickens and darkens and the beef becomes tender.
- Continue simmering until most of the liquid has evaporated and the sauce clings tightly to the beef.
- Taste and adjust salt if needed, then serve warm over rice.
Notes
- Keep the heat low during simmering to prevent burning as the sauce thickens.
- Stir more frequently near the end of cooking to avoid sticking.
- This dish tastes even better the next day after the flavors deepen.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 22g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
Keywords: rendang, beef rendang, Indonesian curry, coconut beef stew, slow cooked beef