Beef Rendang is a tasty dish made with tender beef simmered in rich coconut milk and spices. It’s a bit sweet, a bit spicy, and full of flavor!
I love that the longer you cook it, the better it gets! Perfect served with rice to soak up the sauce. Just be prepared to have your house smell amazing! 😋
Key Ingredients & Substitutions
Beef Chuck: This cut of beef is perfect for slow cooking, as it becomes tender and juicy. If you want a leaner option, consider using sirloin, but you might lose some tenderness.
Coconut Milk: Offers a creamy base and sweetness. For a lighter version, use light coconut milk or even unsweetened almond milk. Just remember, it will change the texture somewhat!
Lemongrass: This adds a fresh, citrusy flavor. If it’s not available, lemon or lime zest can be a substitute, but use it sparingly since it has a stronger taste.
Kaffir Lime Leaves: They are crucial for authentic flavor. If you can’t find them, lime leaves or a bit of lime juice can work in a pinch, though the flavor won’t be quite the same.
Spices: Fresh is always best for spices like turmeric and galangal. If you can only find powdered versions, they work fine but won’t provide the same depth of flavor. Adjust amounts according to your taste!
How Do I Make the Spice Paste Smooth?
The spice paste is vital for the dish’s base. To achieve a smooth consistency, start by toasting the whole spices in a pan to release their oils. Use a mortar and pestle or a food processor to blend the shallots, garlic, chilies, and other spices. If it’s too thick, add a splash of water until you reach a paste-like texture.
- Toast spices until fragrant—this step enhances their flavor.
- When blending, add just enough water to help it blend without it becoming too runny.
- For a chunkier texture, just blend less!
How Can I Ensure My Beef is Tender?
Tender beef is key to a great Beef Rendang. To achieve this, cook low and slow! Here are tips to follow:
- Choose a good cut like beef chuck that holds up well during long cooking.
- Simmer uncovered for 2-3 hours, allowing the beef to absorb all the flavors.
- Stir occasionally to prevent sticking, but be careful not to break up the beef too much.
- You want the sauce to reduce so it clings to your meat!
Feel confident in making this delicious Beef Rendang. It’s a hearty dish that invites everyone to the table! Enjoy cooking!
How to Make Beef Rendang
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs beef chuck, cut into 2-inch cubes
- 1 can (14 oz) coconut milk
- 1 cup water
- 4 stalks lemongrass, bruised and knotted
- 6 kaffir lime leaves, torn
- 2 turmeric leaves (optional), knotted
- 1 tablespoon tamarind paste or juice of 1 lime
- 2 tablespoons toasted grated coconut (kerisik) (optional for extra flavor)
- 2 tablespoons cooking oil
- Salt to taste
For the Spice Paste:
- 8 shallots, peeled
- 5 cloves garlic, peeled
- 3 red chilies, deseeded if less heat desired
- 2 inches fresh ginger, peeled
- 2 inches fresh galangal, peeled
- 2 inches fresh turmeric, peeled (or 1 teaspoon turmeric powder)
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black peppercorns
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 2 to 3 hours to cook. Make sure to allow plenty of time for the flavors to develop by simmering the beef until it’s tender. Your patience will be well rewarded with this delicious dish!
Step-by-Step Instructions:
1. Prepare the Spice Paste:
Start by toasting the coriander seeds, cumin seeds, and black peppercorns in a dry pan until they become fragrant. Allow them to cool slightly before grinding them into a fine powder using a mortar and pestle or spice grinder.
2. Blend the Ingredients:
In a food processor or using a mortar and pestle, blend the toasted spice powder with the shallots, garlic, red chilies, ginger, galangal, and fresh turmeric. Add a splash of water if needed to help it blend into a smooth paste.
3. Sauté the Spice Paste:
Heat the cooking oil in a large heavy-bottomed pot over medium heat. Add the prepared spice paste and sauté for about 5 to 8 minutes, cooking until it becomes fragrant and the oil starts to separate from the paste.
4. Cook the Beef:
Add the beef cubes to the pot and stir well to coat them evenly with the spice paste. Let the beef cook for about 5 minutes to seal in all those wonderful flavors.
5. Add the Coconut Milk and Herbs:
Pour in the coconut milk and water, then add the bruised lemongrass, torn kaffir lime leaves, and optional turmeric leaves. Stir everything together, bring it to a gentle boil, and then reduce the heat to low.
6. Simmer Until Tender:
Let the beef simmer uncovered for about 2 to 3 hours, stirring occasionally to prevent it from sticking to the bottom. You want the beef to be tender and the sauce to become thick and rich.
7. Final Touches:
Stir in the tamarind paste (or lime juice) and salt to taste. Continue cooking for another 15-20 minutes, allowing the sauce to reduce and coat the beef nicely. If you like, add the toasted grated coconut (kerisik) right before serving for added flavor.
8. Prepare to Serve:
Remove the lemongrass and any turmeric leaves before serving. You can garnish with fresh red chili slices and cilantro for a pop of color and flavor!
9. Serve with Rice:
Serve your Beef Rendang hot alongside steamed jasmine rice. The rice will soak up the flavors of the delicious rendang sauce!
Enjoy your rich and aromatic Beef Rendang! It’s a hearty dish that’s sure to impress your family and friends!
Can I Use a Different Cut of Beef?
Yes, while beef chuck is ideal for its tenderness after slow cooking, you can also use brisket or round steak. Just remember that cooking times may vary depending on the cut!
What If I Can’t Find Kaffir Lime Leaves?
No worries! If you can’t find kaffir lime leaves, you can substitute them with the zest of a regular lime or lemon. Use them sparingly, as they can be stronger in flavor compared to fresh lime leaves.
Can I Prepare This Dish in an Instant Pot?
Absolutely! To adapt this recipe for an Instant Pot, use the sauté function for the spice paste and browning the beef. Then, add the remaining ingredients and cook on high pressure for about 35 minutes. Allow for natural release to enhance tenderness.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Beef Rendang also freezes well for up to 3 months. To reheat, simply warm it on the stovetop or in the microwave!
