Beef Rendang
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Beef Rendang is an art. And I could eat it every single day of my life. While there are many ways to make this flavorful curry, there are two things for certain – the dish must be slow-cooked until the flavor absorbs completely into the meat, and – secondly – the curry must explode with flavor.
Servings Prep Time
2-3 people 20 minutes
Cook Time
1 1/4 hours
Servings Prep Time
2-3 people 20 minutes
Cook Time
1 1/4 hours
Beef Rendang
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Beef Rendang is an art. And I could eat it every single day of my life. While there are many ways to make this flavorful curry, there are two things for certain – the dish must be slow-cooked until the flavor absorbs completely into the meat, and – secondly – the curry must explode with flavor.
Servings Prep Time
2-3 people 20 minutes
Cook Time
1 1/4 hours
Servings Prep Time
2-3 people 20 minutes
Cook Time
1 1/4 hours
Ingredients
For the stir-fry paste
  • 3 stalks lemongrass , chopped
  • 2 inches ginger root , peeled and chopped
  • 4 inches galangal , peeled and chopped
  • 4 cloves garlic
  • 1 onion , quartered
  • 3-6 dried japones peppers
  • 6-8 Tbsp coconut oil
For simmering
  • 1 1/2 lbs beef , cubed
  • 5.5 oz coconut milk
  • 5.5 oz water
  • 2 Tbsp palm sugar – OR –
  • sugar
  • 6 kaffir lime leaves
Finishing touches:
  • 1/4 cup homemade Kerisik
Servings: people
Units:
Instructions
  1. Chunk up the lemongrass, ginger, galangal, garlic, onion, and Japanese Chili peppers (if desired) and add to the bowl of a food processor.Blend into a fine paste.
  2. Heat the coconut oil up in a large wok and add the seasoning paste. Fry until fragrant and softened, 2-3 minutes.
  3. Next, add on the beef, coconut milk, water, sugar, and kaffir lime leaves.Give it a stir and let simmer for about an hour.
  4. Little by little, all the liquid will steam away, leaving a much drier mixture.Add the kerisik and cook another few minutes.
  5. Serve with coconut sticky rice towers – Lemang.
Recipe Notes

NOTE: If you would like your hot pepper to grind smooth, simply soak it in hot water for half an hour. I like the little hot bits, so I processed it dry.

Link for homemade Kerisik.