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Indonesian Beef Rendang

Course Main Dish
Cuisine Indonesian
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4
Author International Cuisine

Ingredients

  • 3 whole cloves
  • 1/4 tsp. grated nutmeg
  • 3-4 Thai chilies stemmed and roughly chopped
  • 6 small shallots roughly chopped
  • 5 candlenuts or macadamia nuts
  • 3 cloves garlic peeled
  • 1 2" piece fresh or frozen turmeric, peeled and roughly chopped, or 1 1⁄2 tsp. ground turmeric
  • 1 2" piece ginger, peeled and thinly sliced
  • 1 2" piece galangal, peeled and thinly sliced
  • 2 lb. boneless beef chuck cut into 2" pieces or 2 lb short ribs
  • 7 fresh or frozen Kaffir lime leaves plus 4 very thinly sliced, for garnish
  • 3 stalks lemongrass trimmed, smashed with a mallet, and tied into knots
  • 2 sticks cinnamon
  • 2 1 ⁄2 cups unsweetened coconut milk
  • Kosher salt to taste

Instructions

  • In a food processor Add chilies, shallots, nuts, garlic, turmeric, ginger, and galangal; purée until a slightly smooth paste forms.
  • Add in the cloves and nutmeg.
  • Transfer paste to a 12" nonstick skillet or wok with beef; and mix together.
  • Add 7 lime leaves, lemongrass knots, cinnamon, coconut milk, and salt; bring to a boil.
  • Reduce heat to medium-low; cook, stirring occasionally to prevent coconut milk from scorching, until the consistency of thick pea soup, about 1 1⁄2 hours.
  • Continue to cook, stirring frequently to prevent burning, until sauce and beef turn a dark caramel color and the sauce coats the beef, 2 1⁄2-3 hours.
  • Discard whole spices before serving; garnish with thinly sliced lime leaves
  • Serve with white or yellow rice.