Rendang recipe

A rich and tender beef dish simmered in spices.

180 minmedium12 ingredients

Ingredients

• 800 g beef chuck
• 400 ml coconut milk
• 2 lemongrass
• 30 g galangal
• 5 kaffir lime leaves
• 5 red chili
• 4 garlic
• 3 shallots
• 30 g ginger
• 2 tbsp brown sugar
• 1 tsp salt
• 2 tbsp oil

How to make Rendang

1. Before you start, prepare 5 cloves of garlic, 3 shallots, 30 g of ginger, and 30 g of galangal by peeling them, and deseed 2 red chilies.
2. In a blender, combine the prepared garlic, shallots, ginger, galangal, and red chilies. Blend until a smooth paste forms, scraping down the sides as necessary.
3. In a large pot, heat 30 ml of oil over medium heat until it shimmers. Add the spice paste and sauté for 3-5 minutes until fragrant.
4. Add 1 kg of beef chuck to the pot, stirring frequently and cooking until browned on all sides, about 5-7 minutes.
5. Pour in 400 ml of coconut milk, then add 2 stalks of lemongrass and 6 kaffir lime leaves. Sprinkle in 10 g of salt.
6. Reduce the heat to low and cover the pot. Let it simmer for 2-3 hours, stirring occasionally to ensure even cooking.
7. Check the beef for tenderness after 2 hours and continue cooking until tender and the sauce thickens, if needed.
8. Before serving, stir in 30 g of brown sugar to balance the flavors, and adjust seasoning if necessary.

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