Beef Rendang with Jasmine Rice
A rich, aromatic Indonesian curry slow-cooked to perfection.
Beef Rendang is a traditional Indonesian dish celebrated for its bold flavors and tender, slow-cooked beef. Simmered in a fragrant blend of coconut milk, lemongrass, ginger, and spices, this dish boasts a deep, caramelized flavor that intensifies with every bite. Paired with fluffy jasmine rice, it’s a comforting and exotic meal perfect for any occasion. This dish is a true celebration of Indonesian cuisine, designed to transport your taste buds to Southeast Asia.
Recipe
Ingredients:
For the Beef Rendang:
2 pounds beef chuck or brisket, cut into large cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
4 garlic cloves, minced
1-inch piece of ginger, grated
1 stalk of lemongrass, bruised
2 cups coconut milk
1/2 cup beef stock or water
2 tablespoons tamarind paste (or lime juice as a substitute)
2 teaspoons ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons chili paste (adjust for spice level)
1 cinnamon stick
Salt to taste
For the Jasmine Rice:
1 cup jasmine rice
2 cups water
A pinch of salt
Recipe Instructions:
Prepare the Beef Rendang:
Sear the Beef:
Heat vegetable oil in a large pot or Dutch oven over medium heat. Sear the beef cubes on all sides until golden brown. Remove and set aside.
Cook the Aromatics:
In the same pot, add the onion, garlic, ginger, and lemongrass. Cook for 4–5 minutes until fragrant and softened.
Add Spices and Liquid:
Stir in turmeric, coriander, cumin, and chili paste. Cook for 1–2 minutes. Add the coconut milk, beef stock, tamarind paste, and cinnamon stick. Bring to a simmer.
Simmer the Dish:
Return the beef to the pot, cover, and cook on low heat for 2–3 hours, stirring occasionally, until the beef is tender and the sauce has thickened. Adjust seasoning with salt as needed.
Prepare the Jasmine Rice:
Cook the Rice:
Rinse the jasmine rice under cold water until it runs clear. Combine the rice, water, and a pinch of salt in a pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
Serve:
Plate a generous scoop of jasmine rice alongside the rich and tender beef rendang.
Garnish with fresh cilantro or sliced red chili for a touch of color and added flavor.
Serve hot and enjoy this exotic, slow-cooked delight.
