BEEF RENDANG
also known as "sticky beef" from Indonesia
yields 4-5 servings
This recipe yields a classic, dry-style beef curry sometimes called “sticky beef” as enjoyed in West Sumatra, Indonesia. You want to make this dish when you have at least half a day to be in the kitchen. This one is takes time and attention.
A word in advance, this recipe does require some ingredients you have never worked with before, so use the chat line and hit me with your questions. Tamarind paste can seem weird, and curry leaves hard to find, but they make this dish sing. This is where your local Asian store is vital. Always try your locals first - if not, linked here.
BEEF
- 1.5 lbs (700g) beef (chuck, brisket, or short ribs), cut into large cubes
SPICE PASTE
- 5 shallots
- 5 cloves garlic
- 1 inch ginger
- 1 inch galangal
- 10–12 dried red chilies (soaked and seeded, adjust for heat)
- 2–3 stalks lemongrass (white part only)
Other Aromatics & Spices
- 1 stick cinnamon (about 2 inches)
- 3 cloves
- 3 star anise
- 3 cardamom pods
- 6 kaffir lime leaves, finely sliced
- 1 stalk lemongrass, bruised
Liquids & Seasonings
- 1 cup thick coconut milk or coconut cream
- 1 cup water
- 2 tsp tamarind pulp (soaked in warm water, seeds discarded)
- 1 tbsp sugar or palm sugar, to taste
- Salt, to taste
PROCESS
1. Prepare the Spice Paste - blend shallots, garlic, ginger, galangal, dried chilies, and lemongrass into a smooth paste.
2. Sauté Aromatics - Heat oil in a large pot. Add the spice paste, cinnamon, cloves, star anise, and cardamom. Sauté until fragrant and the oil separates.
3. Add Beef - Add beef cubes and stir to coat the beef in the spice mixture.
4. Simmer with Coconut Milk - Pour in coconut milk, water, and tamarind juice. Add kaffir lime leaves. Bring to a gentle simmer.
5. Slow Cook - Cook uncovered on low heat for 1.5–3 hours, stirring occasionally. The sauce will gradually thicken and darken as it reduces. In the last 30 minutes, stir more frequently to prevent sticking.
6. Final Seasoning - When the sauce is thick, dark, and clings to the beef, season with sugar and salt to taste. Adjust chili and sugar to taste for your preferred heat and sweetness.
8. Serve - Serve hot with steamed rice. Rendang tastes even better the next day as the flavors develop further.
TIPS
- Patience is key: the slow reduction is essential for authentic rendang texture and flavor
- Storage properly cooked (dry) rendang keeps for up to a week in the fridge and freezes well