A deep, fragrant Indonesian rendang, where beef simmers slowly in coconut milk, spices, and lemongrass until it becomes dark, tender, and intensely flavorful. The sauce concentrates into a rich paste that coats every piece.
Ingredients
- 1.2 kg beef chuck
- 800 ml full-fat coconut milk
- 60 g unsweetened grated coconut
- 180 g shallots
- 5 cloves garlic
- 3 pieces fresh red chilies
- 35 g fresh ginger
- 35 g fresh or frozen galangal
- 3 sprigs fresh lemongrass
- 6 leaves fresh or frozen makrut lime leaves
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 piece cinnamon stick
- 3 pieces whole cloves
- 3 pieces green cardamom pods
- 1 piece star anise
- 1 tbsp tamarind paste
- 1 tbsp palm sugar or brown sugar
- 1 tsp fine salt
- 2 tbsp neutral oil
Method
- Cut the chuck into large, even pieces, then pat them dry thoroughly so they sear well and do not release too much water.
- Toast the grated coconut in a dry skillet, stirring often, until it turns golden brown and smells nutty; then pound or blend it into a coarse paste.
- Blend the shallots, garlic, chilies, ginger, galangal, the tender part of the lemongrass, and a splash of coconut milk until you have a thick, moist, and highly aromatic paste.
- Heat the oil in a Dutch oven, sauté the aromatic paste with the turmeric, coriander, and cumin until it darkens slightly, loses its raw smell, and the oil begins to separate.
- Add the beef and stir constantly to coat it well; the pieces should change color and pick up the fragrance of the spices without burning.
- Pour in the remaining coconut milk, add the makrut lime leaves, cinnamon, cloves, cardamom, star anise, tamarind, sugar, and salt, then bring to a gentle simmer.
- Let simmer uncovered, stirring regularly, until the beef becomes meltingly tender and the sauce goes from liquid to creamy, then from creamy to thick.
- Stir in the toasted coconut paste and continue cooking gently, stirring more often, until the rendang is dark brown, glossy, almost dry, and the fragrant oil slightly separates.
- Remove the whole spices and makrut lime leaves, check the balance of salt, sugar, and acidity, then let rest off the heat so the sauce clings to the meat before serving.
Nutrition
Per serving
- Energy
- 1033.6 kcal
- Protein
- 68.41 g
- Carbohydrate
- 29.21 g
- Fat
- 72.94 g
- Fibre
- 8.31 g
- Calcium
- 113.5 mg
- Iron
- 9.93 mg
- Magnesium
- 135.24 mg
