Beef Rendang (How to make authentic Indonesian Rendang)

Cut the beef into pieces and prepare the other ingredients.

Blend the dried red chillies, candlenuts, garlic, onion, ginger, galangal, turmeric, coriander powder, sugar, salt, cardamom pods, cumin seeds, and cloves into a paste.

Heat some oil in a large skillet or wok and sauté the blended paste over low heat until fragrant and most moisture evaporates, about 15-20 minutes.

Add the beef to the skillet with the sautéed paste and mix well.

Pour in the coconut cream (300-500 mL for 1 kg of beef) and add the bashed lemongrass, kaffir lime leaves, turmeric leaves, and tamarind paste or Asam King.

Mix everything together and add water as needed to achieve the desired consistency.

Bring to a boil, then reduce heat to low and simmer for about 3 hours until the beef is tender and the liquid has reduced, stirring occasionally to prevent burning.

Equipment Needed

Allergens