Name: Beef Rendang
Prep time: 25 min
Cook time: 105 min
Total time: 130 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 400 g Beef Chuck, cut into large cubes; 1¼ cup Coconut Milk, full-fat; 4 Shallots, roughly chopped; 4 clove Garlic, roughly chopped; 1 inch Galangal, sliced; 1 Lemongrass, tender part sliced; 3 Candlenuts, roughly chopped; 3 Makrut Lime Leaves, torn; ½ tsp Ground Turmeric, for spice paste; 1 tsp Coriander Seeds, lightly crushed; ½ tsp Cumin Seeds, lightly crushed; 1 tsp Red Chilli Powder, adjust to taste; 1 tsp Palm Sugar, grated or chopped; ½ tsp Tamarind Paste, for balance; 1 tbsp Coconut Oil, for frying spice paste; ¾ tsp Salt, adjust at the end

2 hr 10 mintotal

Prep 25 min · Cook 1 hr 45 min

Serves: 2
Difficulty: Hard
Spice: Medium

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Method

Blend the shallots, garlic, galangal, lemongrass, candlenuts, ground turmeric, coriander seeds, cumin seeds, red chilli powder, tamarind paste, and a splash of water into a thick paste.
Heat the measured coconut oil in a heavy pan. Fry the spice paste over medium heat until it darkens slightly, smells cooked, and the oil begins to separate.
Add the beef and stir until every piece is coated with the cooked spice paste.
Add the coconut milk, makrut lime leaves, palm sugar, and salt. Bring to a gentle simmer, then lower the heat.
Cook uncovered, stirring often, until the beef becomes tender and the sauce reduces from creamy to thick and clinging.
Continue cooking on low heat until the oil separates and the rendang looks dark, glossy, and almost dry. Remove the makrut lime leaves before serving if preferred.

How to tell it's done

Finished rendang should be tender, dark brown, glossy, and coated in a thick reduced spice paste rather than a loose curry sauce.

Getting it right

Tip

Rendang needs frequent stirring near the end because the coconut-rich sauce can catch once it thickens.

What to serve it with

Serve with steamed rice and a simple cucumber salad to balance the rich sauce.

Common mistakes

The rendang stays saucy or catches at the bottom.: Cook uncovered after the beef softens, stir often near the end, and stop when the spice paste clings to the beef.

Substitutions

Use beef shank instead of beef chuck for a gelatin-rich texture, but cooking may take longer.
Use cashews only as an emergency substitute for candlenuts; the flavor changes and tree-nut allergen labeling still applies.
Use ginger only if galangal is unavailable, but it will not give the same citrusy, pine-like aroma.
Do not serve candlenuts raw; they must be cooked thoroughly inside the spice paste.

Storing and reheating

Refrigerate rendang for up to 5 days; the flavor deepens overnight. Reheat gently with a splash of water if needed, or freeze for up to 2 months.

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Ingredients