Ingredients with Measurements:
- 2 lbs beef chuck, cut into cubes
- 2 cups coconut milk
- 1 cup water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 turmeric leaves
- 1 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tsp salt
- 3 tbsp oil
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. In a mortar and pestle, grind together 4 shallots, 4 garlic cloves, 4 red chilies, and 1 inch of ginger until it forms a paste.
2. Heat oil in a large pot over medium-high heat. Add the paste and sauté until fragrant, about 2-3 minutes.
3. Add the beef and cook until browned on all sides.
4. Add the coconut milk, water, lemongrass, kaffir lime leaves, turmeric leaves, tamarind paste, palm sugar, and salt. Stir to combine.
5. Bring to a boil, then reduce heat to low and simmer for 3-4 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
6. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 3-4 hours
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 12g
- Protein: 38g
Substitutions for ingredients:
- Beef can be substituted with chicken or lamb
- Tamarind paste can be substituted with lime juice
- Palm sugar can be substituted with brown sugar
Variations:
- Add potatoes or carrots for a vegetable version
- Use a slow cooker for a hands-off approach
Tips and tricks:
- Use a mortar and pestle to grind the paste for the best flavor
- Browning the beef before simmering adds depth of flavor
- Simmer the beef on low heat for a long time to achieve a tender texture
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through
Presentation ideas:
- Serve in a bowl with steamed rice and a side of vegetables
Garnishes:
- Chopped cilantro or scallions
Pairings:
- Serve with a side of pickled vegetables or sambal
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer for longer until it thickens
- If the beef is tough, simmer for longer until it becomes tender
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Beef rendang is a traditional Indonesian dish that originated in the Minangkabau region of West Sumatra
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian