Beef Rendang
A Southeast Asian braised beef curry with coconut, spices, and aromatics that develop deep, complex flavors. The meat becomes tender through slow cooking in a fragrant spice paste and coconut base.
Ingredients
Method
Combine red onion, garlic, ginger, lemongrass, red curry paste, garam masala, and turmeric in a blender or food processor. Add 2–3 tablespoons water and blend until a smooth paste forms.
Heat coconut oil in a large heavy-bottomed pot over medium-high heat. Working in batches, sear beef cubes until browned on all sides, about 2 minutes per side. Transfer to a plate.
In the same pot, add the spice paste and fry over medium heat for 2–3 minutes, stirring constantly, until fragrant and darkened.
Return beef and any accumulated juices to the pot. Stir to coat with paste.
Pour in coconut milk and vegetable broth. Bring to a gentle simmer.
Reduce heat to low, cover partially, and simmer for 1 hour to 1.5 hours, stirring occasionally, until beef is very tender and sauce has reduced and thickened.
Taste and adjust seasoning with salt and sugar if needed. The rendang should be rich, deeply spiced, and slightly thick.
Transfer to a serving dish and garnish with sliced green onion. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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