Beef Rendang Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil and sauté the onions, garlic, and ginger until fragrant.
• STEP 2.Add the beef and cook until browned on all sides.
• STEP 3.Add the lemongrass, galangal, turmeric, coriander, cumin, and chili paste. Stir well to coat the beef with the spices.
• STEP 4.Pour in the coconut milk and bring to a simmer. Cover the pot and let it cook on low heat for about 2-3 hours, or until the beef is tender and the sauce has thickened.
• STEP 5.Remove the lid and continue to simmer until the sauce has reduced and thickened further.
• STEP 6.Serve the Beef Rendang hot with steamed rice.
• STEP 7.Optional: Garnish with sliced red chilies and fried shallots for added flavor and presentation.

Cooking Tips

• For the best flavor, use beef cuts that are suitable for slow cooking, such as chuck or brisket.
• To enhance the aroma, toast the spices (coriander and cumin) in a dry pan before adding them to the dish.
• If you prefer a spicier rendang, add more chili paste or fresh chilies to the curry.
• Leftover Beef Rendang can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Storage and Serving

• Beef Rendang is best served hot with steamed rice.
• Garnish with sliced red chilies and fried shallots for added flavor and presentation.
• Leftover Beef Rendang can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.