Indonesian-Australian Beef Rendang
Tender beef slow-cooked in rich spiced coconut cream until dark, aromatic, and deeply caramelised.
- Prep
- 25 min
- Cook
- 120 min
- Total
- 145 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •Heavy-based Dutch oven or deep frypan
- •Food processor or blender
- •Wooden spoon
- •Chef's knife
- •Cutting board
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 42 g
- carbs
- 12 g
- fibre
- 3 g
- protein
- 38 g
- calories
- 580 kcal
Instructions
- 1
Blend the shallots, garlic, chillies, ginger, and galangal into a smooth paste with a splash of water.
- 2
Toast the desiccated coconut in a dry frypan over medium heat until golden brown, then grind finely.
- 3
Place a heavy-based pot over medium heat and add the spice paste, lemongrass, and lime leaves.
- 4
Cook the paste for 4 minutes until fragrant and the moisture evaporates slightly.
- 5
Add the beef cubes and stir well to coat every piece in the spice paste.
- 6
Pour in the coconut milk, coconut cream, tamarind puree, palm sugar, and 1 teaspoon of salt.
- 7
Bring the liquid to a gentle boil, then lower the heat to a steady simmer.
- 8
Simmer uncovered for 90 minutes, stirring occasionally so the bottom does not catch.
- 9
Stir in the ground toasted coconut once the liquid has reduced considerably.
- 10
Continue cooking gently, stirring frequently, until the beef is very tender and coated in thick, dark oil.
Chef's tips
Toast the desiccated coconut slowly until deep golden brown to create kerisik, which provides rendang's signature roasted depth. Keep the heat gentle during the final stage so the beef fries gently in the separated coconut oil without burning.
Ingredient substitutions
- fresh galangal → extra fresh ginger with a squeeze of fresh lime juice
- palm sugar → dark brown sugar
- Asian shallots → small red onions
Storage
Store in an airtight container in the fridge for up to 4 days, as the flavours deepen overnight.
Reheating
Reheat gently in a frypan over low heat with a tablespoon of water, stirring until piping hot.
Common mistakes to avoid
- •Rushing the final reduction over high heat, which burns the coconut solids.
- •Covering the pot with a lid, which stops the sauce from reducing down to a rich, dry coating.
- •Cutting the beef into tiny pieces that break apart into shreds during long cooking.
Serving suggestions
Cooked Indonesian-Australian Beef Rendang?
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