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Authentic Indonesian Beef Rendang

A delicious Indonesian beef rendang recipe to take you on a journey to Bali from your kitchen
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4.95/5 (17)
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Course: Main course
Cuisine: Indonesian
Servings: 4 people
Calories: 801kcal
Author: Marc Winer

Ingredients

  • 700 g beef stewing beef (chuck, brisket, beef for bourguignon, carbonnade)
  • 500 ml coconut milk
  • 2 tablespoons tamarind concentrate
  • 1 teaspoon salt
  • 100 g grated coconut for the kerisik
  • 6 leaves kaffir torn into pieces
  • Fish sauce to season a little, optional

Rendang paste

  • 10 g chili peppers dried
  • 6 cloves garlic
  • 4 shallots minced
  • 1 stalk lemongrass finely chopped
  • 5 cm of galangal chopped
  • 5 cm of ginger chopped
  • 8 cloves
  • 5 cloves green cardamom
  • 2 teaspoons ground cinnamon
  • 1 star anise
US Customary - Metric

Procédé

For the kerisik

  • Toast the coconut in a pan over medium heat without fat, stirring constantly, until dark brown.
    100 g grated coconut
    noix de coco grillée
  • Grind the toasted coconut with a mortar and pestle or in a blender until you get an oily paste. If needed, add a little coconut oil
    kerisik réalisé au mortier

For the paste

  • Grind the dried chili peppers and spices in a blender until very fine.
    10 g chili peppers, 8 cloves, 5 cloves green cardamom, 2 teaspoons ground cinnamon, 1 star anise
    broyage épices
  • Add the galangal, ginger, lemongrass, shallots, and garlic.
    6 cloves garlic, 4 shallots, 5 cm of galangal, 5 cm of ginger, 1 stalk lemongrass
    broyage pâte
  • Blend until smooth, adding a tiny bit of water if necessary.
    pâte finie

For the curry

  • Bring the coconut milk to a boil in a large pot
    500 ml coconut milk
    lait de coco casserole
  • Add the Rendang paste and cook over medium heat, stirring constantly, until the paste thickens and the coconut oil begins to separate from the paste.
    pâte ajoutée
  • Add the beef and mix with the paste.
    700 g beef
    boeuf ajouté
  • Add the remaining coconut milk and scrape any bits of curry paste stuck to the bottom of the pot.
  • Incorporate the kerisik, tamarind concentrate, and salt.
    2 tablespoons tamarind concentrate, 1 teaspoon salt
    kerisik rajouté
  • Bring to a boil, then reduce heat to low and simmer covered for 2 to 3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
    après mijotage
  • Add the kaffir lime leaves and simmer for another 10 minutes.
    6 leaves kaffir
    kaffir rajouté
  • Taste and adjust seasoning with salt, pepper, and fish sauce if necessary.
    Fish sauce
    boeuf rendang dans le fais-tout
  • Serve with white rice or sticky rice.

Notes

The next day and the day after, the flavors of this Indonesian beef curry develop and intensify. Reheated in a pot over medium heat, it's simply divine.

Nutrition

Calories: 801kcal | Féculents: 18g | Protein: 41g | Fat: 67g | Saturated Fat: 48g | Cholesterol: 107mg | Sodium: 218mg | Potassium: 999mg | Fiber: 6g | Sugar: 4g | Vitamin A: 54IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 9mg
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