Beef Rendang (Indonesian Dry Coconut Braised Beef Curry)
Quick answer
- Total time
- 210 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Over two to three hours the coconut milk goes from loose curry to thick sauce and finally to a dry stage, where the oil separates and the beef fries in its own spice crust.
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Finished pieces are dark brown, almost black at the edges, carrying chili heat, the warmth of galangal, and the sweetness of caramelized coconut. Beef chuck suits that long cook, a cut that needs the hours to turn tender.
Ingredients
Instructions
- 1
Chop 5 chili peppers, 6 garlic cloves, 2 onions, and 20g galangal into small pieces first.
Pound or blend them into a fine rempah paste, scraping the sides so no coarse pieces remain.
- 2
Cut 600g beef chuck into even 3 to 4cm cubes.
Pat every side dry with paper towels, because surface moisture makes the pot cool down and prevents the beef from browning properly.
- 3
Warm a heavy pot over medium-low heat and add the rempah paste.
Stir continuously for 6 to 8 minutes so it does not stick, until the sharp raw smell softens and moisture from the onion subsides.
- 4
Add the beef and turn the pieces until the paste coats them evenly and the surfaces change color.
Pour in 400ml coconut milk and scrape any seasoning from the bottom into the sauce.
- 5
Add 2 bruised lemongrass stalks and 1 teaspoon turmeric powder.
Lower to a gentle heat and simmer for 2 to 3 hours, stirring occasionally, until the beef yields easily when pressed with a spoon.
- 6
When the sauce becomes thick, stir more often so the coconut solids do not scorch.
Once the oil separates and the beef edges turn very dark brown, turn off the heat and let it rest briefly before serving.
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