Rendang | FoodieAtlas

Ingredients

2 lbs beef (chuck or brisket), cut into 2-inch 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 (or use more ginger if unavailable)
3-4 red chilies, chopped (adjust to taste)
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground cinnamon
2-3 kaffir lime leaves (or use 1 tablespoon lime zest)
2 stalks lemongrass, bruised
1 can (14 oz) coconut milk
2 cups beef broth or water
1 tablespoon tamarind paste (or 2 tablespoons lime juice)
1 tablespoon palm sugar (or brown sugar)
Salt to taste
2-3 tablespoons fried shallots or shallot crisps (optional, for garnish)

Instructions

Prepare the Spice Paste

In a food processor, combine chopped onion, garlic, ginger, galangal, red chilies, turmeric, coriander, cumin, and cinnamon. Blend into a smooth paste.

Cook the Beef

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

Add the spice paste and cook, stirring frequently, for about 5-7 minutes, until fragrant and the oil starts to separate.

Add Beef and Aromatics

Add the beef cubes to the pot and cook, stirring occasionally, until the meat is browned on all sides.

Simmer the Rendang

Add coconut milk, beef broth (or water), kaffir lime leaves, and lemongrass to the pot.

Stir to combine and bring to a boil.

Reduce the heat to low, cover, and simmer gently for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally and add more liquid if necessary to prevent burning.

Season and Finish

Add tamarind paste (or lime juice), palm sugar, and salt to taste. Adjust seasoning as needed.

Continue to simmer uncovered for an additional 30 minutes, or until the sauce is thick and the oil has separated.

Serve

Garnish with fried shallots or shallot crisps if desired.