- Prepare the spice paste: Blend the shallots, garlic, chilies, ginger, galangal, turmeric, coriander, and cumin until smooth.
- Sauté the spices: Heat the oil in a large heavy-bottomed pot. Add the spice paste and cook for 5–7 minutes, stirring regularly, until fragrant.
- Add the beef: Add the beef cubes and stir well so they are coated with the spice mixture.
- Add coconut milk: Pour in the coconut milk and water. Add the lemongrass, kaffir lime leaves, and bay leaves.
- Slow cook: Bring everything to a gentle simmer. Reduce the heat and cook uncovered for approximately 2½–3½ hours, stirring occasionally.
- Reduce the sauce: Continue cooking until most of the liquid has evaporated and the beef is very tender. The sauce should become thick, dark, and beautifully concentrated.
- Season: Add salt and sugar to taste. Remove the lemongrass and bay leaves before serving.
🍚 How to Serve
Serve hot with steamed jasmine rice or coconut rice. Garnish with fresh chili or crispy fried onions if desired. 🌶️🍚
❤️ Cooking Tip
The secret to an excellent Rendang is slow cooking. Don’t rush the process—the longer the beef gently cooks, the more tender and flavorful it becomes.
✨ Rich, spicy, creamy, and incredibly aromatic – Beef Rendang is Indonesian comfort food at its best!
👉 Save this recipe and share it with someone who loves Asian cuisine!
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