Beef Rendang Stew

How to Make Beef Rendang Stew

1. 1

   Step 1: Brown the beef

   Season the beef cubes lightly with half the kosher salt. Heat the vegetable oil in a heavy large pot or Dutch oven over medium-high heat and sear the beef in batches until well-browned on all sides, about 4–6 minutes per batch; remove and set aside. Browning creates deep flavor and sets the foundation for the sauce.

   For this step

   • 2 1/2 lbBeef chuck, cut into 1½-inch cubes
   • 2 tbspVegetable oil (neutral)
   
2. 2

   Step 2: Make and sweat the spice paste

   If you haven't already blended the rendang spice paste, combine shallots, garlic, red chiles, galangal (or ginger), fresh turmeric (or 1 tsp ground), and lemongrass in a blender with a splash of water, then purée until smooth. Return the pot to medium heat, add the paste and sauté until fragrant and the oil begins to separate from the paste, about 6–8 minutes.

   For this step

   • 1 cupRendang spice paste (shallots, garlic, red chiles, galangal, turmeric, lemongrass), blended
   
3. 3

   Step 3: Deglaze and add coconut and aromatics

   Add the browned beef back to the pot, pour in the coconut milk, and stir to combine, scraping up any browned bits. Stir in the tamarind paste, palm sugar, and kaffir lime leaves; bring the mixture to a gentle simmer, then reduce heat to maintain a low steady simmer.

   For this step

   • 2 1/2 cupsFull-fat coconut milk
   • 1 tbspTamarind paste
   • 2 tbspPalm sugar (or dark brown sugar)
   • 6 leavesKaffir lime leaves
   
4. 4

   Step 4: Slow-simmer and incorporate kerisik

   Simmer uncovered over low heat, stirring occasionally, for 1½–2 hours until the beef is tender and the coconut milk has reduced and darkened. About 20–30 minutes before the end, stir in the toasted grated coconut (kerisik) so it can thicken the sauce and help the flavors caramelize; continue cooking until the sauce is thick and clings to the meat.

   For this step

   • 1/3 cupToasted grated coconut (kerisik), finely ground
   
5. 5

   Step 5: Season and finish

   Taste and adjust seasoning with the remaining kosher salt and a little water if the sauce becomes too thick. If you'd like a deeper caramelization, increase heat for a few minutes while stirring constantly to avoid burning — the sauce should be thick, almost paste-like, and richly colored.
   
6. 6

   Step 6: Rest and serve

   Remove from heat and let the rendang rest 10 minutes so flavors meld and the sauce thickens further. Serve hot over steamed rice or with flatbreads, garnished with extra crispy shallots or a few torn kaffir lime leaves if desired.

1. Season the beef cubes lightly with half the kosher salt. Heat the vegetable oil in a heavy large pot or Dutch oven over medium-high heat and sear the beef in batches until well-browned on all sides, about 4–6 minutes per batch; remove and set aside. Browning creates deep flavor and sets the foundation for the sauce.
2. If you haven't already blended the rendang spice paste, combine shallots, garlic, red chiles, galangal (or ginger), fresh turmeric (or 1 tsp ground), and lemongrass in a blender with a splash of water, then purée until smooth. Return the pot to medium heat, add the paste and sauté until fragrant and the oil begins to separate from the paste, about 6–8 minutes.
3. Add the browned beef back to the pot, pour in the coconut milk, and stir to combine, scraping up any browned bits. Stir in the tamarind paste, palm sugar, and kaffir lime leaves; bring the mixture to a gentle simmer, then reduce heat to maintain a low steady simmer.
4. Simmer uncovered over low heat, stirring occasionally, for 1½–2 hours until the beef is tender and the coconut milk has reduced and darkened. About 20–30 minutes before the end, stir in the toasted grated coconut (kerisik) so it can thicken the sauce and help the flavors caramelize; continue cooking until the sauce is thick and clings to the meat.
5. Taste and adjust seasoning with the remaining kosher salt and a little water if the sauce becomes too thick. If you'd like a deeper caramelization, increase heat for a few minutes while stirring constantly to avoid burning — the sauce should be thick, almost paste-like, and richly colored.
6. Remove from heat and let the rendang rest 10 minutes so flavors meld and the sauce thickens further. Serve hot over steamed rice or with flatbreads, garnished with extra crispy shallots or a few torn kaffir lime leaves if desired.