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Dinner Meals Cooking Time : 3 hours 30 minutes Recipe Servings : 6 Recipe Dificult : easy 0.00

Authentic Indonesian Beef Rendang Recipe | Traditional Indonesian Coconut Beef Curry

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Indonesian Beef Rendang is one of Indonesia's most famous and celebrated dishes, originating from the Minangkabau people of West Sumatra. This iconic slow-cooked beef curry is made by simmering tender chunks of beef in rich coconut milk with an aromatic blend of spices, herbs, and chilies until the sauce caramelizes into a deep, intensely flavorful coating. Known for its complex layers of spicy, savory, and slightly sweet flavors, Rendang is traditionally served during Eid celebrations, weddings, festivals, and special family gatherings. Often regarded as one of the world's greatest dishes, authentic Beef Rendang pairs perfectly with steamed jasmine rice.

Cooking Method

Blend the shallots, garlic, ginger, galangal, turmeric, red chilies, and lemongrass into a smooth paste.
Heat the vegetable oil in a large heavy-bottomed pot over medium heat.
Cook the spice paste for 8–10 minutes, stirring frequently until fragrant.
Add the cinnamon, star anise, cloves, kaffir lime leaves, turmeric leaves, and bruised lemongrass.
Stir in the ground coriander and cook for another minute.
Add the beef cubes and stir until well coated with the spice mixture.
Pour in the coconut milk and add the salt and palm sugar.
Bring to a gentle simmer, then reduce the heat to low and cook uncovered for 2½–3 hours, stirring occasionally, until the beef becomes fork-tender and the sauce thickens into a dark, rich coating.
Continue cooking until most of the liquid has evaporated and the beef is deeply caramelized.
Serve hot with steamed jasmine rice.

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Beef chuck or beef brisket – 2 lb (900 g), cut into large cubes

Rendang Paste :

Rendang Paste : Shallots – 8, peeled ,, Garlic – 6 cloves ,, Fresh ginger – 2-inch piece ,, Galangal – 2-inch piece

Rendang Paste : Fresh turmeric – 1-inch piece (or 1 tsp ground turmeric) ,, Red chilies – 8–10 (adjust to taste) ,, Lemongrass – 2 stalks, white part only ,, Vegetable oil – 2 tbsp

Curry : Coconut milk – 4 cups (960 ml) ,, Kaffir lime leaves – 6 ,, Turmeric leaves – 2 (optional) ,, Lemongrass – 2 stalks, bruised ,, Cinnamon stick – 1

Curry : Star anise – 2 ,, Cloves – 4 ,, Ground coriander – 2 tsp ,,Salt – 2 tsp ,,Palm sugar or brown sugar – 1 tbsp

Garnish : Fresh cilantro (optional) ,, Steamed jasmine rice

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