Indonesian Beef Rendang (Malay Beef Stew)

Indonesian Beef Rendang is a spicy beef stew originating from the Malay Peninsula. This rich and flavorful dish is often served at special occasions and is typically made with slow-cooked beef, coconut milk, and spices.

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Ingredients

Meat

• 500g beef brisket or beef shank, cut into bite-sized pieces

Aromatics

• 2 medium onions, chopped
• 4 cloves of garlic, minced
• 2 inches piece of ginger, sliced
• 2 stalks lemongrass, bruised
• 1 tablespoon galangal paste

Spices

• 2 tablespoons coriander powder
• 1 tablespoon cumin powder
• 1 tablespoon turmeric powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Coconut Milk and Flavorings

• 400ml coconut milk
• 200ml beef broth
• 2 tablespoons tamarind paste
• 2 tablespoons fish sauce (optional)

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Indonesian Beef Rendang Sauce

Mix the following:

• 100ml coconut oil
• 2 tablespoons coriander powder
• 1 tablespoon cumin powder
• 1 tablespoon turmeric powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves of garlic, minced
• 1 tablespoon galangal paste

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Recipe Steps

1. Preparing the Spice Paste

In a blender or food processor, combine coriander powder, cumin powder, turmeric powder, salt, and cayenne pepper. Blend until smooth.

2. Searing the Meat

Heat 2 tablespoons of coconut oil in a large Dutch oven over medium heat. Add the beef pieces and sear until browned on all sides. Remove from heat and set aside.

3. Softening the Aromatics

In the same pot, add another 2 tablespoons of coconut oil over medium heat. Add the chopped onions and sauté until softened, about 5 minutes. Add the minced garlic and sliced ginger and continue to cook for an additional minute.

4. Adding the Spice Paste and Coconut Milk

Add the blended spice paste and cook for 1-2 minutes, stirring constantly. Then add the coconut milk, beef broth, tamarind paste, and fish sauce (if using