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Spicy Beef Rendang Recipe

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★★★★★

5 from 118 reviews

Spicy Beef Rendang is a rich and flavorful Indonesian/Malaysian slow-cooked beef curry made with tender chunks of stewing beef simmered in a fragrant blend of coconut milk, lemongrass, spices, and chili. This traditional dish is cooked low and slow in the oven until the sauce thickens and the beef is meltingly tender, perfect served with steamed rice and fresh greens.

Ingredients

Scale

Beef and Coating

  • 3 tbsp neutral oil (such as avocado oil)
  • 2 tbsp plain flour (all-purpose flour) or cornflour (cornstarch)
  • Pinch salt and pepper
  • 800 g (1.8 lbs) braising/stewing beef (cut into large chunks approx 3-4cm)

Spice Paste and Flavorings

  • 1 large brown onion (peeled and chopped)
  • 5 cloves garlic (peeled and minced)
  • 2 tbsp minced ginger
  • 1 tsp turmeric powder
  • 2 lemongrass stalks (outer leaves discarded, finely sliced) or 2 tsp lemongrass paste
  • 2 red chillies (chopped, preferably hot)
  • 1 tsp tamarind paste
  • 1 tbsp ground coriander
  • 1 tsp freshly ground black pepper
  • ½ tsp cinnamon powder
  • 2 kaffir lime leaves (fresh or freeze dried)
  • 3 tbsp dark brown muscovado sugar
  • ½ tsp salt

Liquids and To Serve

  • 800 ml (28 oz) full-fat coconut milk (2 x 400ml/14oz cans)
  • Boiled rice or egg fried rice
  • Spring onions (scallions, sliced into thin strips)
  • Fresh red chillies (sliced)
  • Green vegetables such as pak choi or spinach

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 150C/300F (fan). Place a large cast iron casserole dish on the stove top to heat.
  2. Heat Oil: Add 2 tablespoons of the neutral oil to the hot pan and heat on high.
  3. Coat Beef: Mix the flour with a pinch of salt and pepper. Coat the beef chunks thoroughly with the flour mixture.
  4. Browning Beef: Place the floured beef into the hot oil and brown all sides (in batches if necessary). Remove the browned beef and set aside in a bowl.
  5. Sauté Onions: Add the remaining 1 tablespoon of oil to the pan. Add the chopped onion and reduce heat to low. Cook slowly for a couple of minutes stirring frequently, scraping up any browned bits on the pan.
  6. Add Aromatics: Stir in the minced garlic, ginger, and turmeric. Cook for another couple of minutes, stirring constantly. If the mixture sticks or the pan browns too much, add a splash of cold water to prevent burning.
  7. Add Spices and Pastes: Add the lemongrass, chopped chillies, tamarind paste, ground coriander, black pepper, cinnamon, kaffir lime leaves, muscovado sugar, and salt. Stir to combine and let cook for one minute to release flavors.
  8. Add Coconut Milk: Pour in the coconut milk and bring the mixture to a gentle simmer, stirring continuously to prevent sticking.
  9. Combine Beef with Sauce: Return the browned beef pieces to the pan and stir to coat with the sauce.
  10. Oven Cooking – Covered: Cover the casserole with a lid and place in the preheated oven. Cook for 90 minutes, stirring halfway through to prevent sticking.
  11. Oven Cooking – Uncovered: After 90 minutes, remove the lid. Stir carefully and continue cooking uncovered for another 2 to 2.5 hours in the oven. Stir gently every 30 minutes to avoid breaking the beef chunks.
  12. Check Sauce and Oil: During the last hour, watch as the sauce darkens and oil rises to the surface. Decide whether you prefer your rendang saucy or drier.
  13. Adjust Consistency: For saucier rendang, remove from oven when there is some oil on top but still plenty of sauce. For drier rendang, continue cooking longer, stirring often to prevent burning, and drain excess oil before serving.
  14. Serve: Gently stir the rendang and serve hot with boiled or egg fried rice. Garnish with sliced spring onions and fresh red chillies. Serve alongside green vegetables like pak choi or spinach for a complete meal.

Notes

  • Use braising beef with some fat for best flavor and tenderness after long cooking.
  • Flouring the beef before browning helps create a thickened sauce.
  • Low and slow oven cooking allows flavors to deepen and beef to become tender without drying out.
  • If you cannot find kaffir lime leaves or lemongrass, you can substitute with their pastes or skip but flavor will be less authentic.
  • Adjust chili quantity according to your preferred spice level; cooking reduces heat intensity.
  • Stir gently to keep the beef chunks intact and avoid breaking them apart.
  • This dish improves in flavor the next day and reheats well.

Keywords: beef rendang, spicy beef curry, Indonesian beef recipe, slow cooked beef, coconut milk curry

Find it online: https://leofoster.com/spicy-beef-rendang-recipe/