Name: Beef Rendang (Indonesian Slow-Cooked Curry): A Deep Dive into Sumatra’s Signature Dish
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Ingredients: 2 ½ lbs (1.1 kg) beef chuck or stewing beef, cut into large cubes; 2 cans (13.5 oz each) full-fat coconut milk; 2 cups water; 2 stalks lemongrass, smashed; 5 kaffir lime leaves; 2 turmeric leaves (optional, for authentic flavor); 1 cinnamon stick; 2 star anise; 1 tbsp tamarind paste (or 2 tbsp lime juice as substitute); 2 tsp salt (adjust to taste); 1 tsp sugar; 8 shallots; 6 garlic cloves; 5 red chilies (adjust heat level as preferred); 2-inch piece fresh ginger, peeled; 2-inch piece galangal, peeled; 2-inch piece turmeric root (or 2 tsp ground turmeric)

Description

Few dishes capture the essence of Indonesian cuisine like Beef Rendang. Rich, tender, and bursting with layers of flavor, this dish is often prepared for special occasions, family celebrations, or festive gatherings. The slow cooking process allows the beef to soak up aromatic spices, creamy coconut milk, and toasted flavors, resulting in a curry that is both comforting and unforgettable. Traditionally served at weddings or holidays, Beef Rendang is more than just a meal—it’s a cultural treasure that warms the heart and satisfies the soul.

Ingredients

Scale

2 ½ lbs (1.1 kg) beef chuck or stewing beef, cut into large cubes
2 cans (13.5 oz each) full-fat coconut milk
2 cups water
2 stalks lemongrass, smashed
5 kaffir lime leaves
2 turmeric leaves (optional, for authentic flavor)
1 cinnamon stick
2 star anise
1 tbsp tamarind paste (or 2 tbsp lime juice as substitute)
2 tsp salt (adjust to taste)
1 tsp sugar

Spice Paste

8 shallots
6 garlic cloves
5 red chilies (adjust heat level as preferred)
2-inch piece fresh ginger, peeled
2-inch piece galangal, peeled
2-inch piece turmeric root (or 2 tsp ground turmeric)

Instructions

Prepare the spice paste by blending shallots, garlic, chilies, ginger, galangal, and turmeric until smooth. Add a splash of water if necessary to help with blending.
In a large heavy-bottomed pot or Dutch oven, heat a few tablespoons of oil over medium heat. Add the spice paste and cook for 5–7 minutes until fragrant and slightly darkened.
Add the beef cubes and stir well to coat with the spice mixture. Sear for 5 minutes to develop flavor.
Pour in coconut milk and water, then add lemongrass, kaffir lime leaves, turmeric leaves (if using), cinnamon stick, and star anise. Stir to combine.
Bring to a gentle boil, then reduce heat to low and simmer uncovered. Stir occasionally to prevent sticking.
Continue cooking for 2–3 hours, until the liquid reduces and thickens into a rich, dark sauce, and the beef becomes tender.
Stir in tamarind paste, salt, and sugar toward the end of cooking. Adjust seasoning as needed.
Allow the rendang to rest for 15 minutes before serving to let the flavors meld even further.

Prep Time: 20 minutes
Cook Time: 3 hours