Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Paste
Stew
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; blender; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Paste · About 8 min
- Blend 150 g shallots, 25 g garlic, 30 g ginger, 30 g galangal, 25 g red chili, 30 g lemongrass tender centres, 60 ml water until smooth.
Check: Look for this result: smooth.
Stew · About 120 min
- Combine paste and 1000 g beef chuck, cubed, 800 ml coconut milk, 1 tsp turmeric, 1 tsp salt, 4 makrut lime leaves in a heavy pot; simmer partly covered 2 hours, stirring regularly.
Reduce · About 60 min
- Dry-toast 60 g desiccated coconut until golden, grind and add. Cook uncovered 45–60 minutes, stirring often, until meat is tender and sauce dark and thick. Remove leaves.
Check: Look for this result: meat is tender and sauce dark and thick.
Tips
- Stir frequently as the coconut sauce dries to prevent scorching.
- Judge Beef Rendang by the texture and doneness signs in its steps. Your pan and heat affect how long Beef Rendang takes to cook.
Substitutions
- Use lamb shoulder; check tenderness before reducing.
Storage
- Get perishable Beef Rendang into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Beef Rendang within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Beef Rendang to 74°C / 165°F, stirring or turning it for even heating. When Beef Rendang is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Beef Rendang includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Beef Rendang becomes softer in storage.
Make ahead
- Prepare the measured ingredients for Beef Rendang one day ahead. For Beef Rendang, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Beef Rendang on the day of serving.
FAQ
What matters most when making Beef Rendang?
Stir frequently as the coconut sauce dries to prevent scorching.
What can I substitute in Beef Rendang?
Use lamb shoulder; check tenderness before reducing.
Can I prepare Beef Rendang ahead?
Prepare the measured ingredients for Beef Rendang one day ahead. For Beef Rendang, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Beef Rendang on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
