Entrée: Indonesia – Rendang Sapi (Beef Rendang)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Total 3 hrs

Ingredients

3 1/3 lb / 1.5 kg beef chuck or brisket, cut into 1 1/4–1 1/2 in cubes
1 2/3 cup (400 ml) canned coconut milk (full fat)
3/4 cup (200 ml) water or beef stock
2 tbsp (30 ml) vegetable oil or coconut oil
4–6 kaffir lime leaves, torn (or 2 bay leaves)
2 stalks lemongrass, white parts only, bruised and tied into a knot
3/4 in (2 cm) galangal, sliced (or extra ginger)
2 tbsp (30 ml) tamarind juice or 1 tbsp (15 ml) tamarind paste (optional, to taste)
2 tbsp (30 ml) palm sugar or brown sugar (adjust to taste)
1 tsp salt (adjust to taste)
1 tsp ground white pepper or freshly ground black pepper
1.8 oz / 50 g desiccated coconut (kerisik) or 2 tbsp toasted grated coconut, ground into a paste (optional but traditional)
8–10 shallots, peeled
5–6 cloves garlic
6–8 dried red chilies, soaked to soften (or 4–6 fresh red chilies)
2–3 fresh red chilies or bird’s eye chilies (optional)
1 1/4 in (3 cm) fresh ginger, peeled
1 1/4 in (3 cm) fresh turmeric or 1 tsp ground turmeric
3–4 candlenuts or macadamia/walnut substitute (optional)
1 tsp coriander seeds (lightly toasted)
1 tsp cumin seeds (lightly toasted)
1/2 tsp ground nutmeg (or a small piece of whole nutmeg)
2 sticks cinnamon (optional)
4 cloves (optional)
3 star anise (optional)
4 green cardamom pods, lightly crushed (optional)

Instructions

1. Prepare the spice paste: toast coriander and cumin seeds in a dry pan until fragrant. In a blender or food processor combine toasted seeds, shallots, garlic, soaked dried chilies (reserve a few for garnish if you like), fresh chilies (if using), ginger, turmeric, candlenuts (or substitute) and a little water. Blend to a smooth paste. Scrape down sides as needed.
2. Prep the kerisik (toasted coconut paste) if using: in a dry skillet over medium heat toast the desiccated coconut or grated fresh coconut, stirring constantly, until it turns golden brown and fragrant. Transfer to a mortar and pestle or small blender and grind to a slightly pasty texture. Set aside.
3. Heat the oil in a large, heavy-based pot or Dutch oven over medium heat. Add the whole spices (cinnamon, cloves, star anise, cardamom) and fry for 30 seconds to bloom their aroma.
4. Add the spice paste to the pot. Fry the paste, stirring frequently, for 6–10 minutes until the oil separates and the paste darkens and becomes fragrant. This step develops the flavor—don’t rush it. If the paste starts to stick, reduce heat and add a splash of coconut milk.
5. Add the bruised lemongrass stalks, galangal slices (or extra ginger) and kaffir lime leaves. Stir for another 1–2 minutes to infuse their aroma into the paste.
6. Add the beef pieces and toss to coat thoroughly with the paste. Sear the meat in the paste for 4–6 minutes, stirring occasionally, until the beef is lightly browned on all sides.
7. Pour in the coconut milk and the water or beef stock. Stir to combine and scrape up any browned bits from the bottom. Bring to a gentle simmer over medium-low heat.
8. Add the tamarind juice/paste (if using), palm sugar and salt. Stir, then reduce the heat to low so the pot is barely simmering. Cover partially with a lid (leave a small gap) and cook gently for 1.5–2 hours, stirring occasionally so the paste doesn’t stick and the meat cooks evenly. If liquid reduces too quickly, add a little hot water.
9. After about 1.5–2 hours the beef should be tender and the sauce reduced. At this stage, remove the lid and continue to cook over low heat, stirring more frequently, until the liquid has mostly evaporated and the oil has separated from the coconut milk. The color will deepen to a rich brown. This can take an additional 30–60 minutes depending on heat and pot.
10. When the sauce is thick and clings to the meat, stir in the kerisik (toasted coconut paste). Cook for another 5–10 minutes, tossing so the meat is coated and the kerisik integrates—this adds depth and a slightly nutty, dry finish.
11. Taste and adjust seasoning: add more salt, sugar or tamarind if needed. The classic rendang balance is savory, mildly sweet, tangy (from tamarind), spicy and deeply caramelized.
12. When the beef is dark brown, almost dry and well coated with the spice mixture, remove from heat. Discard lemongrass stalks, galangal slices and large whole spice pieces if desired.
13. Serve: Rendang Sapi is traditionally served with steamed jasmine rice or coconut rice, and a side of fresh cucumber or pickled vegetables. It also keeps and improves in flavor the next day.