Name: Beef Rendang
Yield: Yield: 8 Portions
Cuisine: Asian
Ingredients: 3 lb/1.36 kg beef shoulder, cut into 1½-in/4-cm cubes; Salt, as needed; 3 kaffir lime leaves; 3 guajillo chiles, stems and seeds removed; Steamed rice, as needed; 3 stalks lemongrass, coarsely chopped; 2 fl oz/60 mL vegetable oil; 3 macadamia nuts; ½ oz/14 g thinly sliced peeled galangal; 5 shallots, sliced; ¼ cup/48 mL ground turmeric; 5 garlic cloves; 3 cups/720 mL coconut milk; 1 tsp/2 g cracked black peppercorns; Juice of 3 limes

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Often inappropriately referred to as dry curry, rendang is an iconic dish of Southeast Asia. Popular in Indonesia, Malaysia, and Singapore, it is often made with beef, but it can also be made with other meats or starchy vegetables. A key to success with this dish is to cook the beef until the sauce is completely dry and the fat begins to render.