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Spicy Beef Rendang

Spicy Beef Rendang

Learn how to make authentic Spicy Beef Rendang, a rich Indonesian curry. Our step-by-step recipe yields tender, slow-cooked beef in a deeply flavorful spice paste. Perfect for dinner parties!
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs beef short ribs or chuck, cut into cubes
  • 5 tbsp cooking oil
  • 1 cinnamon stick (about 2 inches)
  • 3 cloves
  • 3 star anise
  • 3 cardamom pods
  • 1 stalk lemongrass, cut and bruised
  • 1 cup thick coconut milk or cream
  • 1 cup water
  • 2 tsp tamarind paste, soaked in warm water
  • 6 kaffir lime leaves, finely shredded
  • 6 tbsp kerisik (toasted coconut)
  • 1 tbsp palm sugar or brown sugar, to taste
  • Salt, to taste

Equipment

  • Heavy-duty pot or Dutch oven
  • Food processor or blender
  • Sharp knife and cutting board
  • Wooden spoon for stirring

Method
 

  1. Roughly chop all ingredients for the spice paste and blend until smooth using a food processor.
  2. Heat oil in a heavy-bottomed pot over medium heat, then add the spice paste, cinnamon stick, cloves, star anise, and cardamom pods. Fry for 5-7 minutes.
  3. Add cubed beef and bruised lemongrass stalk, and stir to coat the meat in the spice paste. Sauté for 3-4 minutes.
  4. Pour in the thick coconut milk, tamarind water, and regular water. Stir well and bring to a gentle simmer.
  5. Reduce heat to low, partially cover pot, and simmer, stirring every 15-20 minutes until beef is tender.
  6. Stir in kaffir lime leaves, kerisik, and sugar. Cook on very low heat until sauce is mostly absorbed and clings to the beef.
  7. Taste and adjust seasoning with more salt or sugar as needed. Serve hot over steamed rice.

Nutrition

Calories: 400kcalCarbohydrates: 12gProtein: 30gFat: 28gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 400mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 15mg

Notes

Don’t skip the kerisik; it adds essential flavor and texture to the dish. This dish can be stored in the fridge for up to 4-5 days and tastes even better the next day. For long-term storage, beef rendang can be frozen for up to 3 months. Thaw overnight in the fridge before reheating. Always taste as you go to ensure the perfect balance of salt and sweetness!
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