Beef Rendang

Story behind the dish

Imagine the warm, fragrant spices of Southeast Asia filling your kitchen as you prepare a hearty, comforting dish loved across generations. Beef Rendang is more than just a meal; it’s a celebration of rich flavors and time-honored tradition. Each simmering moment transforms simple ingredients into a tender, spiced masterpiece that’s perfect for sharing with loved ones.

This dish’s journey from humble ingredients to a soul-satisfying feast is a testament to patience and culinary artistry. The slow-cooked beef absorbs the aromatic spice blend and creamy coconut, resulting in a dish that’s as soulful as it is delicious, ideal for special occasions or hearty weeknight dinners.

Ingredients

• 1 lb beef (16 oz / 454 g)
• 5 tablespoons vegetable oil (0.3 cup / 74 ml)
• 1 cinnamon stick
• 3 cloves
• 3 star anise
• 3 cardamom pods
• 1 cup coconut cream (8 oz / 237 ml)
• 1 cup water (8 oz / 237 ml)
• 2 tablespoons tamarind paste (1 oz / 28 g)
• 6 lime (juice from about 2 limes)
• 1 tablespoon sugar (0.5 oz / 14 g)
• 5 shallots (about 1/2 cup / 70 g)
• 2 stalks lemongrass (pounded)

Step-by-step

1. Chop the shallots, lemongrass, and spice ingredients (cinnamon, cloves, star anise, cardamom). Blend them in a food processor until finely ground into a fragrant paste.
2. Heat the vegetable oil in a stew pot over medium heat. Add the spice paste, cinnamon stick, cloves, star anise, and cardamom. Stir-fry until the mixture becomes aromatic, about 2-3 minutes.
3. Add the beef chunks and pounded lemongrass to the pot. Stir well and cook for 1 minute to coat the meat with the spices.
4. Pour in the coconut cream, water, and tamarind paste. Bring to a simmer and cook on medium heat, stirring frequently, until the beef is nearly tender—about 45 minutes to 1 hour.
5. Toss in the kaffir lime leaves (if available), toasted coconut (kerisik), and sugar. Mix thoroughly and cook uncovered over low heat, stirring occasionally until the gravy thickens and the meat is fall-apart tender, about 1 to 1.5 hours.
6. Taste and season with additional salt or sugar if needed. Serve hot with steamed rice, and keep some for enjoying even better the next day.

Chef’s tips & serving ideas

• For a deeper flavor, cook the rendang a day ahead; the flavors intensify overnight.
• Garnish with freshly chopped herbs like cilantro or Thai basil to brighten the rich spices.

Closing thoughts

There’s something uniquely comforting about slow-cooked rendang—each bite tells a story of tradition, patience, and bold flavors. Whether enjoyed immediately or left to sit overnight, it’s a dish that invites warmth and connection at any table. Embrace the process, and let this aromatic masterpiece bring a little Southeast Asian magic into your home.