Beef Rendang (Indonesian)

• 2 pounds beef chuck, cut into 1-inch cubes
• 1 can (13.5 oz) coconut milk
• 4 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon grated fresh turmeric
• 2 stalks lemongrass, finely chopped
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 4 kaffir lime leaves, torn
• 2 cups beef broth
• 2 tablespoons soy sauce
• 2 tablespoons palm sugar or brown sugar
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper

Steps

1. 1 Heat oil in a large slow cooker or Dutch oven over medium heat. Add beef and sear until browned on all sides.
2. 2 Remove beef and set aside. In the same pot, sauté garlic, ginger, turmeric, and lemongrass until fragrant.
3. 3 Stir in coriander, cumin, cardamom, and cinnamon, cooking for another minute.
4. 4 Add coconut milk, beef broth, kaffir lime leaves, soy sauce, sugar, salt, and cayenne. Stir to combine.
5. 5 Return beef to the pot, ensuring it's submerged in the liquid. Cover and cook on low in a slow cooker for 6-7 hours or simmer on low heat on the stove for about 3 hours.
6. 6 Check occasionally, stirring and adding more liquid if necessary to prevent drying out.
7. 7 Continue cooking until the beef is tender and the sauce has thickened considerably.
8. 8 Serve hot.

Nutrition

Tips

• For deeper flavor, toast whole spices before grinding them.
• If you can't find kaffir lime leaves, substitute with lime zest.
• This dish tastes even better the next day as the flavors meld together.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a splash of coconut milk to loosen the sauce.

Serving Suggestions

• Serve with steamed jasmine rice and a side of cucumber salad.
• Pairs well with a cold beer or a glass of riesling.

FAQ