The Best Beef Rendang Recipe
Beef slowly simmered in coconut milk with galangal, lemongrass, tamarind and spices. A rich, aromatic curry that tastes even better when prepared the day before.
Ingredients
For the Beef and Marinade
- 600 grams stewing beef, cut into 2 cm cubes
- 1 tsp of salt
- 1,5 tbsp tamarind extract taken from the tamarind mixture prepared below
- 6 tbsp toasted grated coconut
For the Rendang Curry Paste
- 5 shallots
- 3-4 cm of galangal fresh
- 3 stalks of lemongrass white parts only
- 3 cm of ginger fresh
- 5 large cloves of garlic
- 10-12 mild dried chillies
For the Spice Mixture
- 1 piece cassia cinnamon approximately 4 cm long
- 3 cloves
- 3 star anise
- 3 white cardamom pods
- 2 stalks of lemongrass crushed
- 8 kaffir lime leaves torn
For Simmering
- 2 tsp tamarind pulp diluted in 100 ml hot water
seeds removed
- 250 ml of coconut milk
- 100 ml of water
- 2 tbsp of palm sugar or to taste
- salt
Instructions
Marinate the Beef
- Combine the beef with the salt, tamarind extract and toasted coconut. Leave it to marinate while you prepare the remaining ingredients.
Prepare the Rendang Curry Paste
- Soak the dried chillies in hot water for 15 minutes.
- Meanwhile, roughly chop the shallots and garlic, finely slice the lemongrass, and cut the galangal and ginger into small pieces.
- Drain the chillies, then remove the stems and seeds. Roughly chop them.
- Place all the prepared ingredients in a blender or mortar and process or pound them into a fine paste.
Cooking:
- Heat 2 tablespoons of oil in a large saucepan or Dutch oven. Add the curry paste, cassia cinnamon, star anise, cloves and cardamom, then fry over high heat, stirring regularly.
- Add the beef and crushed lemongrass, then brown for 1 minute.
- Add the coconut milk, tamarind mixture and water. Simmer over medium heat until the meat appears cooked, stirring regularly to prevent it from sticking.
- Add the palm sugar and kaffir lime leaves, each torn into four pieces.
- Cover and simmer over very low heat for 1 to 1½ hours, until the beef is tender and the sauce is thick.
- Adjust the seasoning with salt and sugar. The curry should be aromatic with a very subtle tanginess, but it should not taste overly sour.
- You may need to add a little water during cooking if the curry becomes too dry or the sauce thickens too much. Keep a close eye on it while it simmers… I trust you!
Notes
Servir le rendang de boeuf avec du riz parfumé ou du riz basmati Serve the beef rendang with fragrant rice or basmati rice and a few slices of cucumber.