BEST Beef Rendang Recipe | the ULTIMATE foolproof recipe for Rendang

Cut the beef into cubes, using chuck or short ribs.

Bruise the lemongrass by removing the top and using a pencil or knife to knock it and release flavors.

Rehydrate dried chilies in boiling water, cut them up, and remove some seeds.

In a blender, add rehydrated dried chilies, onion, garlic, ginger, chopped galangal, fresh turmeric (or turmeric powder), toasted coriander seeds, fennel seeds, cumin seeds, and some water to blend into a paste.

Heat oil in a heavy base pot or Dutch oven.

Add the blended spice paste to the pot and sauté for about five minutes until fragrant.

Add the bruised lemongrass and cut beef pieces to the pot, stirring to combine.

Let the beef sweat until the liquid evaporates and the mixture becomes pasty.

Tear the kaffir lime leaves and add them to the pot.

Add tamarind paste and coconut milk, stirring to combine.

Turn up the heat to bring the mixture to a boil, then season with salt and palm sugar (or brown sugar).

Add toasted coconut butter (curry stick) and stir well.

Lower the heat to the minimum, cover the pot, and let it stew for two hours, stirring every 30 minutes to prevent burning.

If the beef is tough or drying out, add one or two cups of water during cooking.

After two hours, the beef should be soft and tender, and the rendang should be dark and caramelized.

Equipment Needed

Dietary

Allergens