Beef rendang
Discover the rich, authentic flavors of traditional Beef Rendang! This mouthwatering recipe combines tender beef simmered in creamy coconut milk, aromatic curry paste, and aromatic bay leaves for a sumptuous Malaysian-Indonesian dish that's sure to delight your taste buds. Perfect for family dinners or special occasions.
- 05 Apr 2025
- Cook time 185 min
- Prep time 30 min
- 4 Servings
- 4 Ingredients
Beef rendang is a rich and tender coconut beef stew which is explosively flavorful. Originating from Indonesia, this delectable dish has become a beloved favorite across the world. Combining aromatic curry paste with succulent beef, and simmering slowly in creamy coconut milk, beef rendang offers a beautiful balance of spice and creaminess. Let's dive into making this incredible recipe!
Ingredients:
Instructions:
- Cut the beef into bite-sized pieces and set aside.
- Ensure you have all other ingredients measured and ready to use.
- In a large, heavy-bottomed pot or Dutch oven, pour in the 2 cups of coconut milk.
- Add the 1/2 cup of curry paste to the coconut milk. Stir well to combine.
- Place the pot over medium heat and bring the coconut milk and curry paste mixture to a gentle simmer. Stir occasionally to avoid burning.
- Once the mixture is simmering, add the beef pieces to the pot.
- Stir well to coat the beef evenly with the curry mixture.
- Add the 3 bay leaves to the pot. These will infuse the dish with their aromatic flavor.
- Reduce the heat to low and let the mixture simmer uncovered. This is a slow-cooking process that can take anywhere from 1.5 to 2 hours.
- Stir occasionally to ensure the beef does not stick to the bottom of the pot and that the mixture cooks evenly.
- As the beef cooks, the coconut milk will gradually reduce and thicken. The key is to let most of the liquid evaporate, leaving a thick and flavorful coating on the beef.
- The beef should become tender and the sauce should cling to each piece, becoming dark and rich in color.
- The beef is done when it’s fork-tender and infused with the rich flavors of the curry paste and coconut milk.
- If there's still too much liquid after 2 hours, continue to simmer until the sauce reaches the desired consistency.
- Once cooked to perfection, remove the bay leaves and discard them.
- Serve the Beef Rendang hot, ideally with steamed rice or your preferred side dish.
- Garnish with fresh herbs, if desired, and enjoy a truly delicious and aromatic beef rendang!
Tips:
- Use high-quality, fresh beef for the best texture and flavor. Chuck or brisket cuts are highly recommended for slow cooking.
- Allow the rendang to simmer on a low heat for a long period. This slow cooking process ensures that the beef absorbs all the flavors and becomes tender.
- Adjust the curry paste to your taste preference. If you prefer a spicier dish, feel free to add more curry paste or some fresh chilies.
- Stir the rendang occasionally to prevent it from sticking to the bottom of the pot, but avoid over-stirring to maintain the integrity of the beef pieces.
- You can prepare beef rendang a day in advance as the flavors intensify wonderfully when it is allowed to sit overnight.
Cooking beef rendang is an exercise in patience, but the rewards are well worth the effort. The end result is a mouth-watering dish, rich in flavors and spices, with incredibly tender beef that melts in your mouth. Follow the recipe and tips to bring an authentic taste of Indonesia to your table. Enjoy your culinary journey and the delicious beef rendang!
| Nutrition Facts | |
|---|---|
| Serving Size | 370 grams |
| Energy | |
| Calories 930kcal | 47% |
| Protein | |
| Protein 70g | 47% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 2.53g | 7% |
| Sugar 3.84g | 4% |
| Fat | |
| Fat 70g | 82% |
| Saturated 40g | 136% |
| Cholesterol 270mg | - |
| Vitamins | |
| Vitamin A 0.00ug | 0% |
| Choline 270mg | 49% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.37mg | 28% |
| Vitamin B3 11mg | 67% |
| Vitamin B6 0.71mg | 42% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 4.51ug | 188% |
| Vitamin C 3.22mg | 4% |
| Vitamin E 1.35mg | 9% |
| Vitamin K 4.19ug | 3% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.52mg | 57% |
| Iron, Fe 7mg | 68% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 530mg | 43% |
| Potassium, K 850mg | 25% |
| Selenium, Se 70ug | 132% |
| Sodium, Na 130mg | 9% |
| Zinc, Zn 16mg | 153% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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