Category: Meal
Cuisine: Indonesian
Author: My Curated Tastes
Servings: 4
Prep Time: 15 minutes
Cook Time: 2–3 hours
This beef rendang builds deep flavor through slow cooking, where tender beef simmers in a rich coconut-based sauce layered with warm spices. As it reduces, the sauce thickens and coats the meat, creating a dish that feels both hearty and balanced.
It’s a straightforward process that rewards patience, making it well-suited for a slower evening or a make-ahead meal.
Ingredients
- 2 lbs beef chuck, cut into 2-inch cubes
- 3 tbsp Shawhan Farms Rendang Curry Dry Mix
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger, minced
- 2 cans (13.5 oz each) coconut milk
- 1 tbsp tamarind paste or lime juice
- 2 tbsp vegetable oil
- 1 cinnamon stick
- 3–4 kaffir lime leaves (optional)
- 1 stalk lemongrass, bruised (optional)
- 2 tbsp brown sugar
- Salt, to taste
- Fresh cilantro, for garnish
- Steamed rice, for serving
Directions
- Sear beef: Heat oil in a pot over medium-high heat. Brown beef on all sides, then set aside.
- Build base: In the same pot, sauté onion, garlic, and ginger until softened.
- Add seasoning: Stir in rendang curry mix and cook briefly to bloom the spices.
- Add liquids: Pour in coconut milk, tamarind, cinnamon stick, and optional aromatics. Bring to a simmer.
- Slow cook: Return beef to the pot. Add brown sugar and a pinch of salt. Cover and simmer on low for 2–3 hours, stirring occasionally, until tender and the sauce thickens.
- Finish: Remove whole spices and adjust seasoning as needed.
- Serve: Garnish with cilantro and serve with rice.
Recipe Notes
- Stir occasionally to prevent sticking as the sauce reduces.
- The dish will thicken more as it cools.
- Flavor deepens further after resting, making it great for leftovers.