Saveur
Sign in
← 🇮🇩 Indonesia
Main

Beef Rendang

Slow-simmered Sumatran beef in coconut milk and a deep spice paste until dry, dark and intensely fragrant.

🥘
3h 6 servings Hard

Ingredients

  • • 1kg beef chuck, cubed
  • • 800ml coconut milk
  • • Spice paste: 8 shallots, 6 garlic, 4 chiles, ginger, galangal, turmeric, lemongrass
  • • Kaffir lime leaves, cinnamon, star anise
  • • Toasted coconut (kerisik), tamarind, palm sugar

Method

  1. 1

    Blend spice paste smooth. Fry in oil 10 min until fragrant.

  2. 2

    Add beef and coconut milk with whole spices. Simmer uncovered, stirring often.

  3. 3

    After 1.5h liquid reduces — keep stirring as oil splits and meat darkens.

  4. 4

    Stir in kerisik, tamarind and palm sugar. Cook 30 more min until almost dry and chocolate-brown.