This rich and aromatic beef rendang slow-cooks tender meat in a complex blend of spices, coconut milk, and tamarind, resulting in a deeply flavorful and silky sauce. Perfect for adventurous home cooks seeking the classic Indonesian experience.
Cut the beef into cubes of your preferred size. Trim the top and bottom of the lemongrass stalks and bruise them well to release their aroma. Soak dried chili peppers in hot water, then chop and remove the seeds, or alternatively use dried chili paste.
In a blender, combine the soaked chili, onion, garlic, ginger, galangal, fresh turmeric, coriander seeds, fennel, and cumin. Add water as needed and blend until you get a smooth paste.
Heat a heavy-bottomed pot or Dutch oven with oil over medium heat. Add the spice paste along with cinnamon, star anise, cloves, and cardamom. Sauté for about 5 minutes until fragrant.
Add the bruised lemongrass and beef cubes. Stir to coat and cook, allowing the meat to release its juices and reduce the moisture.
Once the liquid has evaporated, stir in the tamarind paste, torn kaffir lime leaves, and coconut milk. Increase the heat and bring the mixture to a boil.
Season with salt and palm sugar (you can substitute with coconut sugar, brown sugar, or regular sugar). Add curry sticks or toasted coconut butter to give the rendang its characteristic nutty flavor.
Mix well, then reduce the heat to low and cover the pot. Let it simmer gently for at least 2 hours.
Stir every 30 minutes to ensure even caramelization and to prevent burning. If the meat feels tough or the liquid evaporates too quickly, add 1–2 cups of water during cooking.
In the last 20 to 30 minutes, stir more frequently to avoid scorching. After two hours, the sauce should be dark and thick, and the meat tender and flavorful. Your rendang is now ready to serve.