Rendang DagingSlow-Cooked Spiced Beef
Beef is slowly braised in coconut milk, aromatics, and spices until the sauce reduces to a dark, rich coating. The finished dish is deeply savory, warmly spiced, and intensely fragrant, with the concentrated character expected of a proper rendang-style curry.
Prep
25m
Cook
2h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Beef
- 800gBeef Brisket (cut into large cubes)
Spice Paste
- 150gShallot (roughly chopped)
- 20gGarlic (roughly chopped)
- 20gFresh Ginger (roughly chopped)
- 20gGalangal (roughly chopped)
- 80gChili Paste
- 30gCandlenut (crushed)
- 6gTurmeric Powder
- 8gCoriander Powder
- 4gCumin Powder
Sauce
- 700mlCoconut Milk
- 2pcsLemongrass (bruised)
- 1pcsCinnamon Stick
- 2pcsStar Anise
- 4pcsClove
- 2pcsSalam Leaf
- 20gTamarind Paste
- 20gPalm Sugar
- 8gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Blend the shallot, garlic, fresh ginger, galangal, chili paste, and candlenut into a smooth paste.
- 02
Combine the paste, beef brisket, coconut milk, turmeric powder, coriander powder, cumin powder, lemongrass, cinnamon stick, star anise, cloves, salam leaves, tamarind paste, palm sugar, and salt in a heavy pot.
- 03
Bring to a gentle simmer, then cook uncovered over low heat, stirring more often as the liquid reduces.
- 04
Continue cooking for 2 and a half to 3 hours, until the beef brisket is very tender and the sauce is dark and clings to the meat.
- 05
Cook until the mixture is nearly dry but not scorched.
- 06
Remove the lemongrass, cinnamon stick, star anise, cloves, and salam leaves before serving.
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