Ingredients
Aromatic Spice Blend
- 7, peeled Shallots
- 6 Garlic cloves
- 1 small piece Fresh ginger
- 1 small piece (optional, replace with extra ginger) Galangal
- 6 (adjust to taste) Small red chilies
- 2, chopped Lemongrass stalks
Whole Spices & Roasted Base
- ¼ cup Fresh grated coconut
- 3 pods Star anise
- 1 thick stick Cinnamon
- 2 Bay leaves
Main Ingredients
- 2 tablespoons Coconut oil
- ½ teaspoon Turmeric powder
- ¾ teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 tablespoon Kashmiri chili powder
- Salt – as needed
- 750 g, medium cubes Beef (preferably brisket or fatty cuts
- 400 ml Thick coconut milk
- Lemongrass – extra stalks, lightly crushed
- 1 tablespoon Palm sugar or brown sugar
Directions
Beef Rendang is an iconic Indonesian dish that combines tender beef with rich coconut milk and a complex blend of spices. This slow-cooked curry is not just a meal – it’s an experience. Each piece of beef is simmered gently until it absorbs the aromatic flavors of lemongrass, ginger, garlic, chilies, and warm spices like star anise and cinnamon. The result is a tender, flavorful, and slightly spicy curry with a dark, glossy sauce that clings to every bite.Perfect for special occasions or family dinners, this dish pairs beautifully with steamed jasmine rice, basmati rice, parotta, appam, or puttu. The slow cooking process enhances the flavors, making it richer and more aromatic with every hour it cooks. Whether you are exploring world cuisines or craving a deeply satisfying curry, Beef Rendang is a dish that promises unforgettable flavor.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 400 kcal |
| Protein | 28 g |
| Fat | 28 g |
| Saturated Fat | 15 g |
| Carbohydrates | 10 g |
| Sugar | 3 g |
| Sodium | 450 mg |
Disclaimer: Nutritional values are approximate and can vary depending on the exact ingredients and portion sizes used. This table is for informational purposes only and should not replace professional dietary advice.
Steps
1 Done | Make the spice pasteBlend shallots, garlic, ginger, galangal, chilies, and chopped lemongrass into a fine paste. Keep aside. |
2 Done | Prepare the roasted baseIn a dry pan, gently roast grated coconut together with star anise, cinnamon, and bay leaves until aromatic and lightly browned. Let it cool, then grind it along with the prepared paste using a little water to form a thick, smooth masala. |
3 Done | Start the curry baseHeat coconut oil in a heavy pot. Add the ground masala and sauté slowly until the mixture becomes glossy and the oil begins to separate. |
4 Done | Season the pasteAdd turmeric, coriander, cumin, Kashmiri chili powder, and salt. Stir well and cook for another minute to release the spices’ aroma. |
5 Done | Add the beefDrop in the beef pieces and mix until each piece is fully coated with the spicy coconut mixture. |
6 Done | Slow simmerPour in coconut milk and add crushed lemongrass stalks. Cover and cook on very low heat, stirring occasionally, for about 90 minutes or until the beef becomes soft and absorbs the flavours. |
7 Done | Reduce and finishRemove the lid, add palm sugar, and continue cooking uncovered. Let the liquid slowly evaporate until the gravy thickens and clings to the beef, forming the signature dark rendang coating. |
8 Done | 🍚 Serving IdeasServe hot with jasmine rice, basmati rice, flaky parotta for a truly comforting meal. |
