Insane Beef Rendang Curry

Beef Rendang

This classic beef rendang recipe is simmered slowly until rich, tender, and deeply flavorful. Perfect for a cozy night in!

Ingredients

For the Pot:

• 600g diced beef (a stewing cut like chuck is best)
• 400ml coconut cream
• 10 dried kaffir lime leaves (or 5-6 fresh)
• 5 dried red chillies
• 2 star anise
• 1 black cardamom (or 4 green ones if unavailable)
• 4 cloves
• 1 cinnamon stick
• 2 lemongrass stalks

For the Paste:

• 40g galangal (fresh or frozen)
• 20g ginger
• 30g fresh turmeric
• 1.5 red onions (or 4 small shallots)
• 4 tbsp vegetable oil

To Finish:

• 1 tbsp tamarind paste
• 1 tbsp grated palm sugar
• 40g desiccated coconut, toasted

Instructions

Step 1: Make the Paste

1. Roughly chop the galangal, ginger, turmeric, onions (or shallots), and chillies, then add everything to a blender.
2. Trim the tough end of the lemongrass, chop the bottom 2cm, and add this to the blender with 4 tablespoons of oil. Blend until smooth.

Step 2: Toast the Coconut

1. In a pan, toast the desiccated coconut over medium heat for about 6 minutes until golden brown, stirring constantly.
2. Grind the toasted coconut in a mortar and pestle to a paste-like consistency. This will be used later to thicken the curry.

Step 3: Start Cooking

1. In a large pot, add a little vegetable oil and cook the paste over low-medium heat for 4-6 minutes until it begins to dry out and change in texture—watch the bottom, as it can stick.
2. Add the diced beef, cardamom, cloves, cinnamon, and star anise. Stir and cook for a few minutes to coat the beef in the paste.

Step 4: Add the Liquid Ingredients

1. Add the kaffir lime leaves, the rest of the lemon grass sticks, coconut cream, and tamarind paste to the pot. Fill the coconut cream can halfway with water, swish it around to get all the coconut, and add this to the pot as well.
2. Simmer on low heat for 1.5–2 hours, until the beef is tender and the flavors have melded together. If it becomes too dry before the beef is tender, add a little more water.

Step 5: Add Coconut and Sugar, and Reduce

1. In the last 30 minutes of cooking, stir in the ground coconut and grated palm sugar. Simmer uncovered for the last 15 minutes to allow the sauce to thicken and intensify.
2. Once the beef is melt-in-your-mouth tender, season with salt and adjust the sweetness with a little extra palm sugar if needed.

Serve over coconut and lime leaf rice for an unforgettable meal!

Here is a link to my video on how to make it Coconut and Lime Leaf rice

Enjoy,

Del x