Indonesian Beef Rendang

local_grocery_store Ingredients

• 1.5 pounds Beef chuck roast, cut into cubes
• 2 cans Coconut milk
• 6 Shallots, finely chopped
• 4 Garlic cloves, minced
• 1-inch piece Ginger, grated
• 1-inch piece Galangal, sliced
• 1 Lemongrass stalk, bruised
• 4 Kaffir lime leaves, torn
• 1 tablespoon Tamarind paste
• 2 tablespoons Palm sugar, grated
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 1 cup Water

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat the vegetable oil over medium heat.
2. 2.Add the shallots, garlic, ginger, and galangal. Saute until fragrant and golden brown.
3. 3.Add the beef cubes and cook until browned on all sides.
4. 4.Pour in the coconut milk and water. Stir in the tamarind paste, palm sugar, salt, lemongrass, and kaffir lime leaves.
5. 5.Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the beef is tender and the sauce has thickened.
6. 6.Stir occasionally to prevent sticking and add more water if needed.
7. 7.Once the beef is tender, remove the lid and continue simmering for another 30 minutes to allow the sauce to further reduce and thicken.
8. 8.Remove the lemongrass stalk and kaffir lime leaves before serving.
9. 9.Serve the Indonesian Beef Rendang hot with steamed rice or noodles.
10. 10.Enjoy the rich and flavorful taste of this traditional Indonesian dish!

lightbulb_outline Tips

• chevron_rightFor an extra kick of heat, add a few sliced red chili peppers to the sauce.
• chevron_rightIf you can't find galangal, you can substitute it with ginger, but the flavor won't be exactly the same.
• chevron_rightLeftovers can be refrigerated and enjoyed for up to 3 days. The flavors will continue to develop and intensify over time.
• chevron_rightFeel free to adjust the spice level by adding more or less chili according to your preference.