Beef Rendang (Indonesian Dry Curry)
- 30m Prep Time
- 1h Cook Time
- 2h Ready In
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6 servings Think of rendang as a concentrated, caramelized coconut curry. Once the meat is tender, the coconut milk is briskly reduced. When all the water boils off, the meat, sugars, curry paste, and coconut solids start to fry in coconut oil. This caramelizes the mixture and turns the stew a deep brown. The only downside to this fantastically delicious dish is that rendang requires vigilance and frequent stirring, especially toward the end when the mixture tends to scorch if not tended to (we also highly recommend using a splatter screen). The payoff is well worth it.
Ingredients
- 8 small dried chiles, such as bird’s eye or chiles de árbol, stemmed and seeded
- 8 ounces shallots, chopped
- 2 stalks lemongrass, white part only, thinly sliced
- 6 garlic cloves, peeled
- 1-inch piece ginger, peeled and chopped
- (1-inch piece galangal, peeled and chopped)
- 1-inch piece turmeric root, peeled and chopped, or ½ teaspoon ground turmeric
- (¼ teaspoon grated or ground nutmeg)
- 3 tablespoons vegetable oil
- 2 pounds chuck roast, bottom round, or boneless short ribs, cut into 1-inch cubes
- Two 13 ½-ounce cans coconut milk
- 1 tablespoon seedless tamarind pulp or tamarind paste
- 1 tablespoon coconut sugar or dark brown sugar
- 1 stalk lemongrass, bruised
- 2 whole star anise
- One 2- to 3-inch cinnamon stick
- 4 whole cloves
- 3 green cardamom pods, lightly crushed
- (6 makrut lime leaves, stems removed, very thinly sliced)
- ¼ cup flaked unsweetened dried coconut, toasted
- Salt
- 1 Cooked white rice or Coconut Rice (opens in new tab)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 8 small dried chiles, such as bird’s eye or chiles de árbol, stemmed and seeded
- 8 ounces shallots, chopped
- 2 stalks lemongrass, white part only, thinly sliced
- 6 garlic cloves, peeled
- 1-inch piece ginger, peeled and chopped
- (1-inch piece galangal, peeled and chopped)
- 1-inch piece turmeric root, peeled and chopped, or ½ teaspoon ground turmeric
- (¼ teaspoon grated or ground nutmeg)
- 3 tablespoons vegetable oil
- 2 pounds chuck roast, bottom round, or boneless short ribs, cut into 1-inch cubes
- Two 13 ½-ounce cans coconut milk
- 1 tablespoon seedless tamarind pulp or tamarind paste
- 1 tablespoon coconut sugar or dark brown sugar
- 1 stalk lemongrass, bruised
- 2 whole star anise
- One 2- to 3-inch cinnamon stick
- 4 whole cloves
- 3 green cardamom pods, lightly crushed
- (6 makrut lime leaves, stems removed, very thinly sliced)
- ¼ cup flaked unsweetened dried coconut, toasted
- Salt
- 1 Cooked white rice or Coconut Rice
Let's Cook
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Step 1.
Soak in water for 30 minutes: 8 small dried chiles, such as bird’s eye or chiles de árbol, stemmed and seeded
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Step 2.
Drain the chiles and place in a food processor along with: 8 ounces shallots, chopped; 2 stalks lemongrass, white part only, thinly sliced; 6 garlic cloves, peeled; 1-inch piece ginger, peeled and chopped; (1-inch piece galangal, peeled and chopped); 1-inch piece turmeric root, peeled and chopped, or ½ teaspoon ground turmeric; (¼ teaspoon grated or ground nutmeg)
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Step 3.
Process to a thick paste, scraping down the sides of the bowl as needed. Heat in a large skillet or Dutch oven over medium-high heat until shimmering: 3 tablespoons vegetable oil
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Step 4.
Add the paste and fry until browned and fragrant, about 5 minutes. Add: 2 pounds chuck roast, bottom round, or boneless short ribs, cut into 1-inch cubes
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Step 5.
Mix the beef together thoroughly with the paste, then add: Two 13 ½-ounce cans coconut milk; 1 tablespoon seedless tamarind pulp or tamarind paste; 1 tablespoon coconut sugar or dark brown sugar; 1 stalk lemongrass, bruised; 2 whole star anise; One 2- to 3-inch cinnamon stick; 4 whole cloves; 3 green cardamom pods, lightly crushed
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Step 6.
Bring the mixture to a simmer. Cover, reduce the heat to low, and simmer, stirring occasionally, until the beef is nearly tender, about 1 hour. Uncover, increase the heat to medium-high, and bring to a lively simmer. Reduce the mixture until the coconut milk has nearly evaporated and the paste and beef start to fry and turn brown, 25 to 30 minutes. Stir the mixture every 2 minutes as the liquid reduces, scraping the bottom and sides of the pan to make sure the sauce does not scorch. It will sputter, so partially cover the pan or use a splatter screen. For the last 10 minutes, reduce the heat to medium and stir more frequently. If the thickening liquid bubbles too violently, or if it starts to brown more quickly than you care to scrape the pan, reduce the heat. When the mixture stops sputtering and starts frying, break up the meat a bit with a spatula and fry over medium-low until the rendang is mahogany-brown. Push the meat to one side, tilt the pan, and spoon off as much fat as possible. Pick out the whole spices and discard. Stir in: (6 makrut lime leaves, stems removed, very thinly sliced); ¼ cup flaked unsweetened dried coconut, toasted
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Step 7.
Season to taste with: Salt
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Step 8.
Serve immediately over: Cooked white rice or Coconut Rice