Entrée: Indonesia – Beef Rendang (Slow-Cooked Spiced Beef Stew)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 30 min

Additional 15 min

Total 3 hrs 30 min

Ingredients

3 1 / 3 lb / 1.5 kg beef chuck or brisket, trimmed and cut into 1–1 1 / 2" (3–4 cm) cubes
2–3 tbsp vegetable oil or mustard oil
2 tsp salt, plus more to taste
1 tsp freshly ground black pepper
14 fl oz / 400 ml full-fat coconut milk
7–10 fl oz / 200–300 ml beef stock or water
2 tbsp tamarind paste (or 1 tbsp lime juice + 1 tsp sugar as substitute)
2 tbsp palm sugar or brown sugar
4–5 kaffir lime leaves (or 1 tsp lime zest + 1 bay leaf)
2–3 Indian bay leaves (tej patta) or 2 regular bay leaves
1 cinnamon stick, 1–2" (3–5 cm)
3–4 green cardamom pods, lightly crushed
3 whole cloves
1 star anise (optional)
6–8 curry leaves (fresh or frozen, optional)
3 tbsp toasted desiccated coconut (kerisik) or 2 tbsp ground roasted coconut (optional but traditional for finishing)
For the spice paste (blend into a smooth paste):
6–8 shallots (or 2 medium onions), chopped
6 cloves garlic, peeled
1–1 1 / 2" (3–4 cm) piece fresh ginger, peeled and chopped
1–1 1 / 2" (3–4 cm) piece galangal (or extra ginger if unavailable)
2–3 stalks lemongrass (white part only), tough outer layers removed and chopped
6–8 dried red chilies, soaked in hot water until soft, seeds removed (adjust to heat preference); or 2–3 tbsp red chili paste
1 tsp ground turmeric (or 1 thumb-size fresh turmeric, peeled)
1 tsp ground coriander
1 tsp ground cumin
2–3 candlenuts or macadamia nuts or cashews (for creaminess) or 1–2 tbsp roasted peanuts
1 tbsp garam masala (Indian touch) — add toward the end of cooking as well

Instructions

Prepare ingredients: Cut beef into even cubes. If using dried chilies, soak them in hot water until soft and drain. Lightly toast whole spices (cinnamon, cardamom, cloves, star anise) in a dry pan for 1–2 minutes until aromatic, then grind or crush lightly.
Make the spice paste: In a blender or food processor, combine shallots, garlic, ginger, galangal, lemongrass, softened chilies, turmeric, ground coriander, ground cumin, candlenuts (or substitute), and a pinch of salt. Add 2–4 tablespoons of water or coconut milk to help blend. Process into a smooth, slightly wet paste. Scrape down sides as needed.
Marinate (optional): Toss the beef cubes with 1 teaspoon salt and a little of the spice paste (about 1/4 cup) and let sit 30 minutes to 1 hour to develop flavor. This step is optional but helps deeper penetration of flavors.
Sear the beef: Heat 2 tablespoons oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the beef cubes on all sides (you want good caramelization). Remove and set aside. Add more oil if needed.
Cook the spice paste: Reduce heat to medium. Add remaining oil to the pot if it looks dry. Add the spice paste and sauté, stirring constantly, for 6–10 minutes until the raw smell disappears and the paste darkens and begins to separate from the oil. Scrape up any brown bits from searing — they add flavor.
Add whole spices and aromatics: Stir in toasted whole spices, kaffir lime leaves, bay leaves, cinnamon stick, curry leaves (if using), and cook for another 1–2 minutes.
Return beef and deglaze: Add the browned beef back to the pot and stir to coat with the paste. Pour in the coconut milk and enough beef stock or water to just cover the meat. Add tamarind paste (or lime substitute) and palm sugar. Bring to a gentle simmer. Scrape the bottom to loosen any browned bits.
Simmer gently: Reduce heat so the sauce is barely simmering. Cover with a lid slightly ajar and cook for 1.5–2 hours, stirring every 15–20 minutes during active cooking and more often once the liquid reduces. If the liquid reduces too quickly and the meat isn’t tender yet, add a little more stock.
Reduce to thick, dry rendang: After the meat is tender (fork-tender, usually 2–3 hours total depending on cut and size), remove the lid and continue to cook uncovered over low heat. Stir frequently to prevent sticking. The curry will darken and the coconut oils will separate. This stage can take 30–60 minutes. You’re aiming for a thick, almost dry coating of spiced oil around the meat and a deep mahogany color.
Finish with kerisik and garam masala: When the liquid is mostly gone and the beef is richly colored, stir in toasted desiccated coconut (kerisik) if using — this gives a nutty depth and helps thicken. Sprinkle in 1 tablespoon garam masala and adjust salt and palm sugar to taste. Cook another 5–10 minutes so flavors marry and any excess moisture evaporates.
Rest and serve: Let the rendang rest 10–15 minutes off the heat. This allows the flavors to settle and the sauce to firm slightly. Serve with steamed basmati or jasmine rice, rotis, or a simple cucumber-onion salad. Garnish with fried shallots and extra kaffir lime leaves or a squeeze of lime if desired.
Notes and tips:
 - Authentic rendang is slow-cooked until quite dry and the oil separates; patience yields the best flavor and texture.
 - If you prefer spicier food, increase the number of chilies or add a teaspoon of chili flakes during simmering.
 - For a more Indian flavor profile, you can increase garam masala slightly and add a teaspoon of ground fenugreek (kasuri methi) near the end.
 - Leftovers taste even better the next day as flavors continue to develop. Rendang freezes well.