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Authentic Beef Rendang Recipe: Slow-Cooked Indonesian Stew

Classic Beef Rendang

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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4

Ingredients
  

  • 2 lbs Beef Chuck cut into 2-inch cubes
  • 1.5 cups Coconut milk full fat
  • 2 tbsp Vegetable oil
  • 2 stalks Lemongrass bruised
  • 4 leaves Makrut lime leaves torn
  • 1 cup Spice paste blended shallots, garlic, ginger, galangal, chilies
  • 1 tbsp Tamarind paste
  • 1 tbsp Palm sugar
  • 1 tsp Salt
  • 1/4 cup Toasted grated coconut kerisik

Instructions
 

  • Heat 2 tbsp Vegetable oil in a heavy-bottomed pot over medium heat. Sauté 1 cup Spice paste, 2 stalks bruised Lemongrass, and 4 Makrut lime leaves until fragrant, about 5 minutes.
  • Add the 2 lbs Beef Chuck cubes and cook until browned on all sides, about 8 to 10 minutes.
  • Pour in 1.5 cups Coconut milk, 1 tbsp Tamarind paste, 1 tbsp Palm sugar, and 1 tsp Salt. Bring to a gentle boil, then immediately reduce the heat to low.
  • Cover and simmer for 1.5 hours, stirring occasionally.
  • Remove the lid and continue to simmer for another 1 hour, allowing the liquid to evaporate and the oil to separate.
  • Stir in 1/4 cup Toasted grated coconut (kerisik). Cook for an additional 20-30 minutes until the meat is fork-tender. Serve hot with aromatic rice.