Indonesian · Mains
Beef Rendang
Beef rendang is an iconic Indonesian dish of beef slow cooked in coconut milk with turmeric, coriander, and other Southeast Asian aromatics until meltingly tender.
Ingredients
Serves 6- 8 smallAsian shallots (about 4 ounces; 113g), coarsely chopped (see notes)
- 6to 8 finger-length red chiles, such as Fresno or cayenne (about 6 ounces; 170g), stemmed, seeded, and chopped
- 1ounce fresh galangal, peeled and chopped
- ½ounce fresh ginger, peeled and chopped (about 1 tablespoon)
- 4 mediumcloves garlic, crushed
- 7candlenuts or unsalted macadamias (1/2 ounce; 15g), smashed (see notes)
- 2teaspoons coriander seeds, coarsely ground in a spice grinder or mortar and pestle
- 2teaspoons ground turmeric
- 1 ½teaspoons Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume
- Two 13 1/2–ounce cans full-fat coconut milk
- 5fresh makrut lime leaves
- 1lemongrass stalk, trimmed and lightly bruised with the blunt side of the knife and tied into a knot (see notes)
- 1cinnamon stick
- 1teaspoon "wet" tamarind pulp
- 2pounds whole boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes
Method
- 01
Adjust oven rack to middle position and preheat to 325ºF (160ºC).
- 02
For the Spice Paste: In the bowl of a food processor, pulse shallots, chiles, galangal, ginger, garlic, candlenuts, coriander seeds, turmeric, and salt, stopping and scraping down sides as needed, until thick paste forms, 2 to 3 minutes. (Spice paste should have the texture of cooked oatmeal; use a rubber spatula to scrape the sides of the bowl as needed. If the paste isn't coming together, add water 1 tablespoon at a time.) Serious Eats / Qi Ai
- 03
For the Rendang: In a 5- or 6-quart Dutch oven, combine spice paste, coconut milk, makrut lime leaves, lemongrass, cinnamon stick, and tamarind. Bring to a simmer over medium heat. Reduce heat to low and add beef, stirring to evenly coat with sauce. (Don't worry if beef isn't completely submerged.) Serious Eats / Qi Ai
- 04
Transfer to oven and cook, uncovered, until sauce is reduced and a puddle of oil appears on the surface, about 2 hours, stirring every 30 minutes. At this point, the dish is ready to eat; you can stop cooking here or, for a more traditional rendang, proceed with the remaining steps. Serious Eats / Qi Ai
- 05
Wearing oven mitts, carefully transfer pot to stovetop and bring to a gentle simmer over medium-low heat. Using a flexible, heat-proof spatula, stir and scrape the bottom and sides frequently, and cook, uncovered, until the meat is tender, the sauce has reduced and darkened, and any remaining sauce is clinging to the beef, 45 minutes to 1 hour. Serve immediately with white rice and sambal, if desired. Serious Eats / Qi Ai