Rendang 巴東牛肉

A rich and aromatic dry curry from Indonesia, made with beef simmered in coconut milk and a paste of ground spices until the liquid evaporates and the meat caramelizes.

Nutrition (per serving)

Ingredients

• 1 kg beef stewing cuts (e.g., chuck, gravy beef), cut into 5cm cubes
• 1000 ml coconut milk (full-fat)
• 100 g shallots
• 6 cloves garlic
• 8 large red chilies (deseeded for less heat, or adjust to taste)
• 3 cm fresh ginger, peeled
• 4 cm fresh galangal, peeled
• 2 stalks lemongrass (1 stalk for paste, 1 stalk bruised)
• 4 candlenuts (soaked 15 mins, or 4 macadamia nuts)
• 2 cm fresh turmeric, peeled (or 1 tsp ground turmeric)
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 0.5 tsp nutmeg powder
• 1 tsp salt
• 5 kaffir lime leaves
• 1 turmeric leaf (optional, shredded)
• 2 bay leaves
• 1 tbsp tamarind paste
• 2 tbsp palm sugar (gula aren or gula merah)
• 3 tbsp cooking oil

Steps

1. Prepare the spice paste: In a food processor or mortar, combine shallots, garlic, red chilies, ginger, galangal, the white part of one lemongrass stalk, candlenuts, turmeric, coriander powder, cumin powder, nutmeg powder, and salt with a splash of cooking oil. Process until a smooth paste is formed.
2. Sear the beef: Heat the remaining cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove the beef and set aside.
3. Sauté the paste and aromatics: In the same pot, add a little more oil if needed. Add the spice paste and sauté over medium heat for 5-7 minutes until fragrant and the oil separates. Add the bruised lemongrass stalk, kaffir lime leaves, turmeric leaf (if using), and bay leaves. Sauté for another minute.
4. Combine and simmer: Return the seared beef to the pot. Pour in the coconut milk, add tamarind paste and palm sugar. Stir well to combine. Bring to a boil, then reduce the heat to low. The liquid should just be gently simmering.
5. Slow cook: Continue to simmer, uncovered, for about 2-3 hours, stirring occasionally to prevent the bottom from sticking. The liquid will gradually reduce, and the sauce will thicken. The beef should become very tender.
6. Reduce and caramelize: Once most of the liquid has evaporated and the sauce is thick, increase the heat slightly to medium-low. Stir more frequently, scraping the bottom of the pot, until the sauce is very thick, almost dry, and the oil has separated. The beef will start to caramelize and turn a rich, dark brown color. This step can take another 30-60 minutes. Taste and adjust seasoning if needed.
7. Serve hot with steamed rice.

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