Beef Rendang Recipe
One bite of Beef Rendang reveals why this slow-cooked Indonesian dish is worth the wait—rich, bold, and deeply satisfying.
Ingredients
For the Beef:
- 3 cups shredded unsweetened coconut
- 4 tablespoons avocado or another neutral flavored cooking oil
- 3 pounds chuck steak, cut into 2” x 1” x ½”
- 1 whole Fresno pepper and 7 seeded Fresno peppers, finely minced/ground
- 2 seeded lady finger peppers, finely minced/ground
- 6 shallots finely minced, about 1 cup
- 8 garlic cloves finely minced
- 3 stalks of lemon grass finely minced, ends and outside layer removed
- 3 tablespoons of finely minced ginger, about a 3” pieces – peeling can remain on if rinsed
- Juice of ½ lemon, about 1 ½ tablespoons
- Coarse salt and freshly cracked pepper to taste
For the Spice Blend:
- 2 cardamom pods
- 1 cinnamon stick
- 3 cloves
- 1 tablespoon cumin seeds
- 2 teaspoons of coriander seeds
- Half of a nutmeg
- 2 star anise
- 5 macadamia nuts
- 4 bay leaves
- 4 lime leaves
- 3 15- ounce cans full fat coconut milk
- 2 teaspoons palm sugar or light brown sugar
Instructions
- Add the shredded coconut to a large wok or non-stick skillet over low heat. Constantly move it around using a spatula and cook it until it is light golden brown, about 25 minutes. Once browned, transfer to a mortar and pestle or food processor and process until it becomes a runny paste. You will need to stop and scrape a few times. Set it to the side in a bowl.
- Add the oil to a large rondeau pot over high heat. Once it begins to smoke lightly, add the beef in batches and spread it out across the pan. Season with salt and pepper and sear for 2 minutes per side. Set the meat aside on a plate, and repeat with the remaining uncooked beef.
- Turn the heat down to low-medium. Add the minced shallots to the pan with the rendered meat fat, season with salt, and cook for 12 to 15 minutes while frequently stirring, or until browned. Then, add the garlic, ginger, and lemon grass and cook for 5 to 6 more minutes.
- In the meantime, add the cardamom, cinnamon, cloves, cumin, coriander, nutmeg, anise, and macadamia nuts to a medium-sized sauté pan and cook over low to medium heat for 4 to 6 minutes or until they become very fragrant. Transfer to a mortar and pestle or spice grinder and grind until finely ground. Set aside.
- Return the onions, garlic, ginger, and lemon grass to the pan. Add the finely ground/minced peppers and cook for 4 to 5 minutes. Then, add the ground spices and cook for 2 to 3 minutes.
- Return the beef to the pan and cook for 2 to 3 minutes. Add in the bay leaves and lime leaves and stir to combine.
- Next, add the coconut milk, sugar, about ½ cups of the finely ground coconut shreds, and coarse salt, and stir to combine.
- Cook over low heat, uncovered, for about 3 hours or until the meat is extremely tender. Be sure to return every 20 to 30 minutes to stir and move things around. If the coconut milk fat is separating, you know you’re on the right track. When it’s done, the sauce should become like a thick paste.
- Serve the beef rendang over right.
Nutrition
Calories: 1100kcalCarbohydrates: 24gProtein: 49gFat: 94gSaturated Fat: 59gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 2gCholesterol: 154mgSodium: 190mgPotassium: 1407mgFiber: 10gSugar: 7gVitamin A: 99IUVitamin C: 9mgCalcium: 106mgIron: 11mg