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delicious indonesian beef dish

Beef Rendang

This authentic Indonesian beef rendang features tender chunks of beef slowly simmered in a rich coconut cream sauce infused with aromatic spices. The long cooking process creates a deeply flavorful curry where the meat becomes fork-tender and the sauce caramelizes to a thick, fragrant coating.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 people
Course: Main Course
Cuisine: Indonesian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1½ kg beef chuck steaks cut into 3cm pieces
  • 2 teaspoons brown sugar
  • 1 tablespoon lemon juice
  • 1 cinnamon stick
  • 1 stem fresh lemongrass chopped
  • 1 tablespoon chopped fresh ginger
  • 3 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 2 small fresh red chilies chopped
  • 3 cloves garlic chopped
  • 8 fresh curry leaves
  • 2 medium onions one chopped, one thickly sliced
  • 1 (425 ml) can coconut cream

Equipment

  • Food processor or blender
  • Large heavy-bottomed pan
  • Wooden spoon

Method
 

  1. In a food processor or blender, combine the chopped lemongrass, red chilies, one chopped onion, garlic, and fresh ginger. Process until you have a smooth aromatic paste.
  2. Heat the vegetable oil in a large, heavy-bottomed pan. Add the thickly sliced onion, ground coriander, ground turmeric, and ground cumin. Cook for 3-4 minutes, stirring frequently, until the onion softens and spices become fragrant.
  3. Add the lemongrass paste to the pan and continue cooking until the raw smell disappears, about 2-3 minutes.
  4. Stir in the beef chuck pieces, cinnamon stick, curry leaves, brown sugar, and coconut cream. Bring the mixture to a gentle simmer.
  5. Cover the pan and let it cook for 1 hour on low heat.
  6. Remove the lid and continue cooking for another 1½ hours, stirring occasionally to prevent sticking. The liquid will gradually reduce, and the coconut cream will caramelize around the meat, creating a rich, dark sauce.
  7. When the beef is fork-tender and the sauce has thickened to a rich coating, remove the cinnamon stick and stir in the lemon juice.
  8. Let the rendang rest for 5-10 minutes before serving to allow the flavors to settle.

Notes

For the most authentic flavor, try to find fresh curry leaves rather than dried ones. The rendang actually tastes even better the next day after the flavors have had time to develop, making it an excellent make-ahead dish. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Traditionally, beef rendang is served with steamed jasmine rice or coconut rice. For a complete meal, add cucumber slices or stir-fried greens as a refreshing contrast to the rich curry.