Updated: Apr 9
A rich creamy stew made of coconut cream, beef & a mix of complex spices. Rendang is influenced by Indian, Chinese & Indonesian cuisine but is popular across Asia.
Indonesian Beef Rendang recipe
Serving Prep Time Cook Time
4 15 mins 1 1/2 Hours
1 1/2 Lbs. cubed Short Ribs (or another cut of beef cubed)
5 Tablespoons cooking oil
1 stick Korintje Cinnamon
1 piece of pounded lemongrass (4-inch length)
1 cup coconut cream
1 cup water
2 Teaspoons tamarind sauce
6 Kaffir lime leaves, thinly sliced
6 Tablespoons toasted coconut (add grated coconut to a dry wok and stir until golden brown)
1 tablespoon palm sugar (regular sugar will also work)
salt to taste
5 cloves garlic
1 inch ginger
2 Tablespoons of Rendang Spice Blend
1 Tablespoons of water
Chop the shallots, garlic & ginger and blend all the spice paste ingredients together in a food processor until well blended.
Heat the oil in a pot, add the spice paste, cinnamon, and cardamom and stir-fry until aromatic. Add in the beef and lemongrass,stir for 1 minute. Add the coconut cream, tamarind paste, water, and simmer on medium heat, until the meat is almost cooked (stir occasionally). Add the lime leaves, palm sugar, toasted coconut and stir to combine.
On low heat cover the lid, and simmer for 1 1/2 hours or until the meat is tender and the gravy has dried up. You can add salt and sugar to taste. Serve with rice.