Cherry & Dennis Recipes
Indonesian Beef Rendang
印尼仁當牛肉
Recipe overview
Indonesian beef rendang slowly reduces beef chuck, coconut milk, turmeric, galangal, lemongrass and chilli into a deeply aromatic, nearly dry braise.
01
Ingredients
Main ingredients
- 900 g beef chuck (cut into 4 cm cubes)
- 800 ml coconut milk
- 8 shallots
- 6 cloves garlic
- 40 g ginger
- 40 g galangal
- 15 g fresh turmeric
- 2 stalks lemongrass stalks
- 6 leaves makrut lime leaves
- 6 red bird’s-eye chillies
- 4 candlenuts
Spices and seasoning
- 2 tbsp cooking oil
- 1 tbsp tamarind paste
- 1 tbsp sugar
- to taste salt
- 250 ml water
02
Tools
- kitchen knife
- cutting board
- kitchen paper
- mixing bowl
- small bowl
- measuring cup
- measuring spoons
- lidded pot
- wooden spoon
- kitchen tongs
- serving plate
03
Steps
Step 1
Inspect and dry the beef
Thaw the beef fully in the refrigerator, discard any smelly or slimy meat, then pat it dry.
Step 2
Cut the beef
Cut 900 g beef chuck across the grain into even 4 cm cubes.
Step 3
Make the spice paste
Grind the shallots, garlic, ginger, turmeric, chillies and candlenuts into a fine paste.
Step 4
Bruise the aromatics
Bruise the lemongrass and galangal and tear the lime leaves, keeping them in large pieces.
Step 5
Heat the oil
Heat 2 tablespoons oil in a heavy pot over medium heat for 1 minute until shimmering.
Step 6
Fry the spice paste
Add the paste and stir over medium-low heat for 8 minutes until darker and fragrant.
Step 7
Brown the beef
Add the beef and stir for 8 minutes until every side changes colour and is coated in paste.
Step 8
Add coconut milk
Pour in 800 ml coconut milk and 250 ml water, stir gently and bring to small bubbles at the edge.
Step 9
Add aromatics and seasoning
Add the bruised aromatics, 1 tablespoon tamarind paste and 1 tablespoon sugar and stir until dissolved.
Step 10
Simmer partly covered
Partly cover and simmer gently for 60 minutes, scraping the bottom every 15 minutes.
Step 11
Reduce uncovered
Cook uncovered over low heat for 35–45 minutes, stirring often near the end until the sauce clings and is nearly dry.
Step 12
Season and serve
When the beef is fork-tender, taste and add salt as needed, remove large aromatics and rest 10 minutes before serving.
Common mistakes
- High heat can split the coconut milk and scorch the base.
- Serving before the sauce reduces leaves rendang thin and weak.
Tips
Use a heavy pot and stir more often near the end.
The flavour deepens after chilling overnight and reheating gently.
