Beef Rendang
Beef Rendang is one of the most iconic dishes in Indonesian cuisine, traditionally prepared for festive occasions. This slow-cooked beef dish has become world-renowned for its deep, rich flavor and creamy coconut milk sauce. The original recipe has been passed down through generations, using special techniques to create a perfect harmony in every bite.
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Ingredients for this recipe
Servings: 4
1
kg
Beef (cut into cubes)
400
ml
Coconut Milk
2
Onions (finely chopped)
4
cloves
Garlic (minced)
2
tbsp
Ginger (grated)
1
tsp
Turmeric
1
tsp
Chili Powder (or fresh chilies, to taste)
1
tsp
Ground Coriander
1
Cinnamon Stick
4
Cloves
1
tbsp
Tamarind Paste
2
stalks
Lemongrass (fresh, bruised)
1
tsp
Salt
1
tsp
Sugar
3
tbsp
Olive Oil
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Preparation Steps
1
Heat the olive oil in a large skillet or Dutch oven over medium heat. Sauté the onions, garlic, ginger, turmeric, and chili powder until fragrant, about 5 minutes.
2
Add the beef and sear on all sides until browned.
3
Stir in the ground coriander, tamarind paste, lemongrass, cinnamon stick, and cloves. Cook for another minute to allow the spices to bloom.
4
Pour in the coconut milk, then season with salt and sugar. Bring to a simmer, then reduce the heat to low, cover, and cook for 2-3 hours, stirring occasionally, until the beef is incredibly tender and the sauce has thickened and reduced.
5
Serve hot over steamed rice, garnished with fresh cilantro, if desired.
