Ingredients (6 servings)
- 2.21 lbsbeef chuck, cut into chunks
- 1.69 pintscoconut milk
- 3 stalkslemongrass, bruised
- 1.07 ozgalangal, sliced
- 8 leaveskaffir lime leaves
- 2 tbsptamarind paste
- 3 tbsppalm sugar
- 10 piecesdried red chilies, soaked
- 6 largeshallots, peeled
- 8 clovesgarlic
- 1.43 ozginger
- 6 nutscandlenutsor macadamia nuts
- 2 tspturmeric, ground
- 1 tbspcoriander seeds
- 1 tspcumin seeds
- 2 tspsalt
Instructions
- 1
Toast coriander and cumin seeds until fragrant, then grind.
3min - 2
Blend chilies, shallots, garlic, ginger, candlenuts, and ground spices into paste.
8min - 3
Fry spice paste in oil until fragrant and oil separates, about 10 minutes.
10min - 4
Add beef and brown on all sides.
12min - 5
Add coconut milk, lemongrass, galangal, lime leaves, tamarind, and sugar.
5min - 6
Simmer uncovered for 3-4 hours, stirring occasionally until liquid reduces.
4h - 7
Continue cooking until meat is dark and sauce is almost dry.
30min - 8
Serve with steamed rice.
2min
Frequently Asked Questions
Everything you need to know about making Indonesian Rendang Beef
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