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Per serving
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- 1
Make the spice paste
Smash the whole cloves into a powder. Add the powdered cloves, nutmeg, turmeric, shallots (or 1 large onion), garlic cloves, a 3-inch piece of peeled ginger, a 3-inch piece of peeled galangal, and the stemmed red chilies to a blender or food processor. Blend until smooth.
- 2
Fry the paste
Heat a large heavy-bottomed pot over medium heat and add the oil. Add the pureed spice mixture and cook for about 3 minutes, stirring, until very fragrant.
- 3
Add the beef and liquids
Add the beef chuck (cut into 2-inch pieces) to the pot and cook for 3 minutes, stirring constantly. Add the lemongrass stalk (trimmed and crushed with the back of a knife), cinnamon sticks, star anise, 2 cans (about 27 fl oz total) of unsweetened coconut milk, beef broth, and salt to taste. Bring to a boil.
- 4
First simmer
Once boiling, reduce the heat to low and simmer for 90 minutes, stirring frequently to prevent burning. The sauce will reduce considerably.
- 5
Finish and reduce
Add the makrut lime leaves, lime juice, brown sugar, and coconut flakes (if using). Stir to combine. Continue simmering over low heat for another 2 hours, until the sauce is thick and dark and the meat is very tender. Taste and adjust seasoning with salt and sugar.
- 6
Serve
Remove and discard the lemongrass stalk, lime leaves, and whole spices. Serve hot with steamed white rice or roti.
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Indonesian Beef Rendang
Created by: SpiceRouteCooks
Ingredients
- 8 whole cloves
- 1 tsp nutmeg
- 2 tsp turmeric
- 12 shallots
- 6 garlic
- 1 ginger
- 1 galangal
- 6 red chilies
- 2 tbsp oil
- 4 lb beef chuck
- 1 lemongrass
- 2 cinnamon sticks
- 1 star anise
- 2 canned unsweetened coconut milk
- 1 cup beef broth
- salt
- 8 makrut lime leaves
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 1/2 cup toasted unsweetened coconut flakes
Instructions
- Make the spice pasteSmash the whole cloves into a powder. Add the powdered cloves, nutmeg, turmeric, shallots (or 1 large onion), garlic cloves, a 3-inch piece of peeled ginger, a 3-inch piece of peeled galangal, and the stemmed red chilies to a blender or food processor. Blend until smooth.
- Fry the pasteHeat a large heavy-bottomed pot over medium heat and add the oil. Add the pureed spice mixture and cook for about 3 minutes, stirring, until very fragrant.
- Add the beef and liquidsAdd the beef chuck (cut into 2-inch pieces) to the pot and cook for 3 minutes, stirring constantly. Add the lemongrass stalk (trimmed and crushed with the back of a knife), cinnamon sticks, star anise, 2 cans (about 27 fl oz total) of unsweetened coconut milk, beef broth, and salt to taste. Bring to a boil.
- First simmerOnce boiling, reduce the heat to low and simmer for 90 minutes, stirring frequently to prevent burning. The sauce will reduce considerably.
- Finish and reduceAdd the makrut lime leaves, lime juice, brown sugar, and coconut flakes (if using). Stir to combine. Continue simmering over low heat for another 2 hours, until the sauce is thick and dark and the meat is very tender. Taste and adjust seasoning with salt and sugar.
- ServeRemove and discard the lemongrass stalk, lime leaves, and whole spices. Serve hot with steamed white rice or roti.