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Chef John's Beef Rendang
Chef John's Beef Rendang
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Prep Time:
25 minutes
Cook Time:
245 minutes
Total Time:
270 minutes
Indonesian Beef Rendang: Tender beef chuck cooked in a rich blend of galangal, lemongrass, coconut milk, and spices for an aromatic and flavorful curry.
Ingredients:
  • 2.5 pounds beef chuck
  • 4 shallots, sliced
  • 6 cloves garlic
  • 1 (1 1/2 inch) piece ginger, peeled and sliced
  • 1.5 inch piece galangal, peeled and sliced
  • 2 serrano chile peppers - stemmed, seeded, and sliced
  • 1 Fresno chile pepper - stemmed, seeded, and sliced
  • 1 tablespoon Korean red pepper flakes
  • 1 teaspoon ground coriander
  • 0.5 teaspoon ground turmeric
  • 0.125 teaspoon ground cardamom
  • 0.125 teaspoon freshly grated nutmeg
  • 2 tablespoons vegetable oil
  • 1 (14 ounce) can full-fat coconut milk
  • 2 teaspoons tamarind paste
  • 1 tablespoon brown sugar
  • 0.5 stalk lemongrass, light part
Instructions:
  • Cube the beef chuck into 2-inch pieces.
  • In a food processor, blend together shallots, garlic, ginger, galangal, serrano and Fresno chiles, salt, red pepper flakes, coriander, turmeric, cardamom, and nutmeg until a smooth paste forms, pausing to scrape down the sides as needed.
  • Heat oil in a pan over medium heat. Sauté the curry paste until fragrant, then sear the beef. Pour in coconut milk, tamarind paste, and brown sugar, stir to combine. Fill the coconut milk can with water, pour into the pan. Increase heat, bring to a simmer.
  • While waiting, gently crush lemongrass with the back of a knife, then chop into 1- to 2-inch pieces and incorporate it into the curry. Lower the heat to medium and cook uncovered, stirring occasionally, until the beef is tender and the sauce thickens, approximately 4 hours. Increase stirring frequency as the liquid reduces; adjust water or heat if needed.
  • Before serving, discard the lemongrass. For optimal flavor, allow the dish to cool completely and enjoy the following day.

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