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Ingredients
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Meat
Spices and Seasonings
Aromatics
Liquid Ingredients
Garnish
Method
Preparation of Spices
- 1
- 2
Prepare other spices
In a bowl, combine the ground coriander, ground cumin, turmeric powder, chili powder, salt, cinnamon stick, cardamom pods, and cloves. Mix well and set aside.
Prepare the Aromatics
- 3
Chop the aromatics
Peel and finely chop the shallots and garlic cloves. Grate the ginger and chop the lemongrass stalks into 2-inch pieces, smashing them lightly with a knife to release their flavor.
Cooking the Beef
- 4
Sear the beef
In a large pot or Dutch oven, heat some oil over medium-high heat. Cut the beef chuck roast into large cubes and sear them in batches until browned on all sides. Remove the beef and set aside.
- 5
- 6
Combine ingredients
Add the seared beef back to the pot along with the prepared spice mixture, coconut milk, and water. Stir everything together until well combined.
Simmering and Finishing
- 7
Slow cook the rendang
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
- 8
Adjust seasoning
Taste the sauce and adjust the seasoning if necessary, adding more salt or chili powder to suit your taste.
- 9
Serve
Once the beef is tender, remove the lemongrass stalks and serve the rendang garnished with fresh cilantro and lime wedges.