Rendang Beef Curry Recipe

Soak and prepare chilies

If using dried chilies, remove stems and seeds, then soak in hot water for 15–20 minutes until softened. Drain and reserve soaking liquid.

Prepare aromatics

Peel shallots and garlic. Trim and roughly chop turmeric, ginger, galangal, and lemongrass (use white inner parts). Roughly chop fresh chilies if using.

Cut beef into 1–1.5 inch cubes, trimming large excess fat but leaving some for flavor. Measure coconut milk, water, tamarind, and spices.

Blend bumbu

In a food processor or blender, combine softened dried chilies, fresh chilies, shallots, garlic, turmeric, ginger, galangal, lemongrass, ground coriander, ground cumin and 1 tsp of the salt. Add 2–3 tablespoons of the coconut milk or a few tablespoons of the reserved chili soaking liquid to help blending. Process into a smooth paste, scraping the sides as needed. You should have a thick, aromatic paste.

Fry the paste

Heat 3 tbs vegetable oil in a wide, heavy-bottomed pot over medium heat. Add the spice paste and fry, stirring constantly, for 6–8 minutes until fragrant and oil separates from the paste. This step deepens flavor and removes rawness.

Brown beef in paste

Add the beef cubes to the pot with the fried paste. Increase heat to medium-high and stir to coat the beef thoroughly. Brown the beef on all sides for 6–8 minutes; the beef may release some moisture — continue cooking until most moisture evaporates and edges start to brown.

Add aromatics and liquids

Reduce heat to medium. Stir in the remaining coconut milk and 1 cup water, tamarind paste, palm sugar, bay leaves, kaffir lime leaves, star anise, cinnamon, and cloves. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pot.

Simmer low and slow

Lower heat to maintain a gentle simmer. Cover partially and cook for 1.5 to 2 hours, stirring every 10–15 minutes to prevent sticking. As the liquid reduces, the sauce will thicken. If the pot becomes dry before beef is tender, add small amounts of water (up to 1/2 cup) as needed.

Reduce to drier rendang

Once beef is tender (fork-tender, usually after 1.5–2 hours), continue cooking uncovered over medium-low heat, stirring frequently, until the sauce darkens and almost all liquid evaporates and oil has separated. This final reduction can take 20–40 minutes. Watch carefully to avoid burning.

Add kerisik and season

Stir in the toasted desiccated coconut (kerisik) or a few tablespoons of reduced coconut cream to thicken and add nutty flavor. Taste and adjust seasoning with additional salt and palm sugar if needed.

Remove and discard bay leaves, star anise, cinnamon stick and whole cloves before serving. Garnish with chopped cilantro or scallions if desired.