Beef Rendang is a flavorful and tender dish made with beef slow-cooked in coconut milk and rich spices. It’s a little spicy, a little sweet, and oh-so-good!
This dish is perfect for gatherings or a cozy dinner. I love serving it with rice to soak up all that delicious sauce—trust me, your taste buds will thank you! 😋
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for rendang because it becomes tender during the long cooking process. You can substitute with brisket or shoulder if needed.
Coconut Milk: It adds creaminess and richness. For a lighter version, use light coconut milk or replace half with beef broth, but you’ll miss some of that lush texture.
Lemongrass: This ingredient brings a fresh, citrusy aroma. If unavailable, you can use a little lemon zest or a splash of lemon juice, though it won’t be the same.
Tamarind Paste: This gives a tangy flavor. You can substitute with lime juice, but add it towards the end of cooking to adjust the taste without overpowering the dish.
Spices: Fresh spices like ginger and galangal are ideal, but you can replace galangal with an equal amount of ginger if necessary. Ground spices can work, but freshly ground is best for flavor.
How Do I Make Sure My Beef Rendang is Tender?
The key to perfectly tender beef in rendang is low and slow cooking. Here’s how to do it:
- Brown your beef cubes first to enhance flavor. Make sure not to overcrowd the pot.
- Use low heat after adding the coconut milk, and let it simmer slowly. This allows the beef to break down and become tender.
- Check the beef every 30 minutes. Stir gently to prevent sticking, and add a little water if it seems too dry.
- Be patient! The longer you simmer, the better the flavors meld and the softer the beef will become.
These steps will help your Beef Rendang turn out rich, aromatic, and melt-in-your-mouth tender—ready to impress your family or guests!
How to Make Beef Rendang
Ingredients You’ll Need:
Braise the Beef:
- 2 lbs (900g) beef chuck, cut into 2-inch cubes
Coconut Milk & Spices:
- 2 cans (14 oz each) coconut milk
- 4 tbsp vegetable oil
- 2 stalks lemongrass, bruised (lightly smashed)
- 5 kaffir lime leaves, torn
- 2 turmeric leaves (optional), tied in a knot
- 1 cinnamon stick
- 3 star anise
- 2 tbsp tamarind paste
- 1 tbsp palm sugar (or brown sugar)
- Salt to taste
For the Spice Paste:
- 8 shallots, peeled
- 5 cloves garlic
- 3-4 dried red chilies, soaked to soften, seeds removed (for less heat)
- 2 inches fresh ginger, peeled
- 2 inches fresh galangal, peeled
- 2 inches fresh turmeric, peeled (or 1 tsp turmeric powder)
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp white peppercorns
How Much Time Will You Need?
This Beef Rendang recipe takes about 15-20 minutes for prep work. The cooking time is around 2 to 2.5 hours, allowing the beef to become very tender and the flavors to meld perfectly. So, set aside about 2.5 to 3 hours for this delightful dish!
Step-by-Step Instructions:
1. Prepare the Spice Paste:
Start by blending the shallots, garlic, dried red chilies, ginger, galangal, turmeric, coriander seeds, cumin seeds, and white peppercorns together in a blender or food processor. Add a little water if necessary to help it blend until smooth.
2. Sauté the Spice Paste:
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the spice paste you just made and sauté it until it’s fragrant, which should take about 5-8 minutes. Keep stirring until the oil starts separating from the paste, which indicates it’s ready.
3. Brown the Beef:
Add the beef cubes into the pot, stirring well to coat them with the spice paste. Sear the beef for about 5 minutes, allowing it to get a nice browning on all sides.
4. Add Coconut Milk:
Pour in the coconut milk, stirring gently to combine all the flavors together. It’s time to add a touch of creaminess!
5. Add Aromatics:
Now, add the bruised lemongrass, torn kaffir lime leaves, turmeric leaves if you’re using them, cinnamon stick, and star anise. These ingredients will infuse wonderful flavors into your dish!
6. Simmer the Rendang:
Bring your pot to a gentle boil, then reduce the heat to low. Let it simmer uncovered, stirring occasionally. Keeping an eye on it will help avoid any sticking or burning at the bottom!
7. Tenderizing the Beef:
After about 1.5 to 2 hours, check that the beef has become tender and much of the liquid has evaporated. At this point, stir in the tamarind paste and palm sugar. Allow it to simmer for an additional 30 minutes until the sauce is thick and coats the beef nicely.
8. Season as Needed:
Sprinkle some salt to taste. Remember to adjust based on your preference.
9. Final Touches:
Before serving, remove and discard the lemongrass, turmeric leaves, cinnamon stick, and star anise, as these are no longer needed.
10. Serve and Enjoy!
Serve the Beef Rendang hot alongside steamed jasmine rice. Garnish with fresh red chili slices and a sprinkle of cilantro for a pop of color and extra flavor.
Your delicious Beef Rendang is now ready! Enjoy the rich, tender, and aromatic flavors that make this dish a true crowd-pleaser!
Can I Use Different Cuts of Beef for Rendang?
Yes, you can use other cuts like brisket or beef shoulder, but beef chuck is ideal for its tenderness and flavor when slow-cooked.
Can I Make Beef Rendang Spicier?
Absolutely! To increase the heat, you can add more dried red chilies to the spice paste or use fresh red chilies as garnishes. Adjust according to your heat preference!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of water or coconut milk if it seems too thick.
Can I Freeze Beef Rendang?
Yes, Beef Rendang freezes well! Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
