Beef Rendang Recipe (Indonesian Beef Stew)

🧂 Ingredients

• 8 shallots

  chopped
• 5-6 Thai peppers

  chopped (or use spicy red chilies, or milder peppers for less heat)
• 8 cloves garlic

  chopped
• 2 tablespoons fresh chopped ginger

  or use 1.5 teaspoons dried
• 2 tablespoons fresh chopped galangal

  or use 1.5 teaspoons dried
• 2 tablespoons fresh chopped turmeric

  or use 1.5 teaspoons dried
• 1 tablespoon black peppercorns

  crushed
• 3 cloves
• 2 tablespoons oil
• 2 pounds boneless beef chuck

  (or use short ribs)
• 3 cups thick coconut milk
• 4 Thai Makrut lime leaves

  use bay leaves as an alternative
• 2 stalks lemongrass

  bottom half only, smashed with a spoon
• 1 stick cinnamon
• 1 tablespoon palm sugar

  or use brown sugar
• Salt to taste
• Fresh sliced lime leaves or chopped herbs

  spicy chili flakes, crispy fried shallots

Instructions

• 1 Add the shallots, peppers, garlic, ginger, galangal, turmeric, peppercorns and
  cloves to a food processor. Process to form a thick paste.
• 2 Heat the oil in a large pot or Dutch oven. Add the Rendang paste and cook for 2
  minutes, stirring a bit.
• 3 Slice the beef into 2 inch chunks and add to the pot. Stir and cook for a
  minute, coating the meat with the paste.
• 4 Add the coconut milk, lime leaves, lemongrass, cinnamon stick, palm sugar and
  salt to taste. Stir to incorporate.
• 5 Bring to a boil, then reduce the heat to medium. Simmer, uncovered, for 1 hour,
  stirring from time to time to prevent burning. The consistency will thicken.
• 6 Reduce the heat to medium-low and continue to simmer until the sauce darkens to
  a brown color and reduces, coating the beef, for 2 hours, or until the beef is
  tender and breaks apart with a fork. Be sure to stir to prevent scorching. NOTE:
  Cooking time will vary based on the meat used - it could take 4 hours or more.)
• 7 Remove from heat and remove large spices, like the cinnamon stick and lemongrass
  stalks.
• 8 Garnish and serve!

Nutrition Info