Prepare to embark on a culinary journey that will transport you straight to the heart of Indonesia with the most mind-blowing beef curry you've ever tasted! Beef Rendang isn't just a meal; it's a flavor explosion that has been crowned the world's most delicious dish multiple times. This slow-cooked masterpiece transforms humble beef chunks into a mouthwatering delicacy that's so rich, so tender, and so intensely aromatic that you'll be dreaming about it for weeks.
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: Indonesian
Serves: 6 servings
Ingredients
- 3 lbs beef, cut into chunks
- 1 can coconut milk
- 2 tbsp vegetable oil
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 1 tbsp tamarind paste
- 2 tbsp brown sugar
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 tbsp chili paste
- Salt to taste
Instructions
- Prepare the spice paste by blending onion, garlic, ginger, and chili paste in a food processor until smooth.
- Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sauté the spice paste until fragrant and slightly caramelized, about 5-7 minutes.
- Add bruised lemongrass stalks and kaffir lime leaves to the pot, stirring to release their aromatic oils.
- Add beef chunks to the pot and brown them on all sides, ensuring they develop a nice golden color.
- Pour in the coconut milk, tamarind paste, brown sugar, and salt. Stir to combine all ingredients thoroughly.
- Bring the mixture to a gentle boil, then reduce heat to low and cover the pot. Simmer slowly, stirring occasionally to prevent sticking.
- Allow the beef to cook slowly, letting the liquid gradually reduce. This process will take approximately
- 5 to 3 hours.
- As the liquid reduces, the beef will start to caramelize and develop a deep, rich color. Continue cooking until the sauce is almost completely evaporated and the beef is tender and coated in a thick, dry sauce.
- Remove lemongrass stalks and kaffir lime leaves before serving. Taste and adjust seasoning if needed.
- Serve hot with steamed rice, garnished with fresh chopped cilantro or green onions if desired.
Tips
- Choose the right cut of beef: Use tough, muscular cuts like chuck or bottom round that become incredibly tender with slow cooking.
- Be patient with the cooking process - low and slow is the secret to authentic Rendang. The 3-hour cooking time is crucial for developing deep, complex flavors.
- Use fresh spices whenever possible. Fresh ginger, garlic, and chili will elevate the dish dramatically compared to pre-ground alternatives.
- Don't rush the caramelization stage. Letting the spice paste and beef develop a golden color builds incredible depth of flavor.
- Stir occasionally during the long cooking process to prevent sticking and ensure even caramelization.
- If the sauce reduces too quickly, add a little water to prevent burning while maintaining the dry curry consistency.
- The dish is even better the next day, so consider making it in advance to allow flavors to further develop and meld together.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 35g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 120mg
