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Beef Rendang

Beef Rendang
Brunei
⏱ — min. Serves: —

Ingredients

  • 2 lbs beef chuck, cut into cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 thumb-sized piece of ginger, minced
  • 1 thumb-sized piece of galangal, minced
  • 2 stalks lemongrass, smashed and cut into pieces
  • 4 kaffir lime leaves, torn into pieces
  • 1 cup coconut milk
  • 1 cup beef broth
  • 1 tablespoon tamarind paste
  • 1 tablespoon palm sugar (or brown sugar)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 2-3 red chilies, sliced (adjust to taste)
  • Fresh cilantro (for garnish, optional)
  • 1 tablespoon toasted coconut (optional, for garnish)

Instructions

Prepare the Spice Paste

In a blender or food processor, combine the chopped onion, garlic, ginger, and galangal. Blend until smooth.

Cook the Beef

Heat vegetable oil in a large pot or Dutch oven over medium heat.

Add the spice paste and cook, stirring frequently, until fragrant and the oil starts to separate, about 5 minutes.

Add Beef and Spices

Add the beef cubes to the pot and brown on all sides.

Stir in the turmeric, cumin, coriander, black pepper, and salt.

Simmer

Add the coconut milk, beef broth, tamarind paste, palm sugar, lemongrass, and kaffir lime leaves.

Bring to a boil, then reduce heat to low.

Simmer uncovered, stirring occasionally, until the beef is tender and the sauce has thickened, about 1.5 to 2 hours.

Finish and Garnish

Adjust seasoning with salt and sugar if necessary.

Garnish with toasted coconut and fresh cilantro if desired.

Serve

Enjoy your meal!