Beef Rendang Recipe (Rendang Daging)
Since I don’t have any fresh kaffir lime leaves to add to the rendang curry I use an alternative: a lime that has been squeezed out! I’m only using the zesty skins for the flavor. Keep the lime juice aside for another recipe.
Love beef stews? Then also check out my Flemish beef karbonaden!
- 2 1/3 lbs beef chuck (1,050 kg), diced
- 1 red onion or shallot
- 4 garlic cloves
- 3 cups coconut milk (720 ml)
- 2- inch fresh ginger (5 cm)
- 3 tbsp palm sugar or brown sugar
- 3 tbsp grated coconut toasted
- 1 tsp ground turmeric
- 8 cardamom pods
- 3 stalks lemongrass
- 1 cinnamon stick
- 2 dried chilies
- 2 tbsp tamarind juice
- 1 fresh lime
- 1 star anise
- vegetable oil
- hot chili sauce
- 1 beef bouillon cube
Peel the red onion (or shallot), garlic and ginger. Add them to a blender together with the turmeric and red chillies.
Blend for a few seconds until you get a chunky paste.
Then pour a little vegetable oil in a high pan. Also add the spice paste, star anise, cardamom pods, tamarind juice, cinnamon stick, beef stock cube, lemongrass (crush it well under the blade of your knife) and a pinch of nutmeg.
Place the pan over high heat. Stir fry the spices for a minute until fragrant. Then add the diced beef.
Give the ingredients a good stir. Cook for 6 minutes until the beef is seared on all sides. Then squeeze the lime (keep the juice for another recipe) and add the empty skins to the beef. Also add the grated coconut and palm (or brown) sugar.
- Then pour in the coconut milk.
Stir well. Bring the coconut milk to a good boil and leave it there for 5 minutes. Then turn the heat low, cover the pan and simmer the beef for 90 minutes to 2 hours until it is extremely soft and smooth. Add extra water or coconut milk if necessary.
In the end check the seasoning and then add extra salt, sugar or chili sauce to taste. Scoop the stew onto deep plates and serve.