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Beef rendang
Beef rendang
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Prep Time:
25 minutes
Cook Time:
240 minutes
Total Time:
265 minutes
Slow-cooked Indonesian beef rendang with tender meat, coconut, and aromatic spices is worth the wait.
Ingredients:
  • 27.60 gm vegetable oil
  • 1.2kg beef chuck steak or oyster blade, trimmed, cut into 3cm pieces
  • 2 x 400ml cans coconut milk
  • 20.00 ml grated dark palm sugar (see note)
  • 3 stalks lemongrass, white part only, halved lengthwise, bruised
  • 1 star anise
  • 1 cinnamon quill
  • 6 makrut lime leaves
  • Steamed gai lan (Chinese broccoli), to serve
  • Steamed white rice, to serve
  • 6 Asian red eschalots, (see note) roughly chopped
  • 4 cloves garlic, roughly chopped
  • 8 red birdseye chillies, roughly chopped
  • 4cm piece ginger, roughly chopped
  • 4cm piece galangal, (see note) roughly chopped
  • 6 candlenuts, (see note) crushed
  • 1 tsp ground turmeric
  • 2.50 gm ground nutmeg
  • 1/2 tsp ground cloves
Instructions:
  • Blend all the ingredients in a food processor until a coarse paste forms for the rendang spice paste.
  • Heat oil in a large wok or saucepan over medium-high heat. Add beef and cook for 5 minutes until lightly browned, turning occasionally. Stir in spice paste, coconut milk, sugar, lemongrass, star anise, cinnamon, makrut lime leaves, and 250ml (1 cup) water. Bring to a boil, then simmer on very low heat for 3 1/2 hours until the liquid reduces and beef is coated in the coconut milk mixture.
  • Remove whole spices, lemongrass, and lime leaves using a slotted spoon. Increase heat to low-medium and stir continuously for 20 minutes until the beef is evenly browned (the coconut oil will aid in browning).
  • Serve the flavorful rendang alongside steamed rice and gai lan.

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