Name: Beef Rendang (Spicy Beef in Coconut)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: Serves 4 to 6
Cuisine: Indonesian
Ingredients: 2 tablespoons oil; 3 salam leaves; 3 kaffir lime leaves; 2 cups (500 ml) coconut cream or 3 cups (750 ml) thick coconut milk; 2 tablespoons shaved palm sugar or dark brown sugar; 1 cinnamon stick; 3 fresh turmeric leaves (optional); 3 in (8 cm) fresh galangal, peeled and sliced; 1 teaspoon black peppercorns; Crispy Fried Shallots, to garnish; 2 teaspoons salt; 8–10 cloves garlic, peeled; 3–4 red finger-length chilies, deseeded; 8–10 shallots, peeled; 2 stalks lemongrass, thick bottom third only, outer layers discarded, inner part sliced; 2 in (5 cm) fresh ginger, peeled and sliced; 2 lbs (1 kg) top round or stewing beef

Preparation info

Serves
4 to 6

Difficulty
Complex
Ready in
3 hr

Appears in

The Food of Indonesia

By Heinz Von Holzen

Published 2015

About

This is one of the most popular Indonesian dishes, which originated in Padang, West Sumatra, and features chunks of beef stewed in coconut and spices.

Ingredients

2 lbs (1 kg) top round or stewing beef
2 tablespoons oil

Asia
Indonesia
Padang
Main course
South East Asia
Spicy
Gluten-free

Method

Prepare the Crispy Fried Shallots by following the recipe.
Cut the beef into bite-sized chunks and set aside.
Make the Spice Paste by grinding all the ingredients very coarsely in a mortar or blender, adding a little coconut cream if necessary to keep the mixture turning.
Heat the oil in a wok over hig

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