Beef Rendang
Medel

Beef Rendang

This deeply aromatic rendang features fall-apart tender beef bathed in a rich, caramelized coconut sauce infused with warming spices—cinnamon, cardamom, cloves, and star anise—that build layer upon layer of complexity. The meat drinks in the tangy brightness of tamarind and lime while the sauce reduces to a glossy, spiced coating that clings to every bite.

⏱️140 min
🍽️4 portioner
2.5
🍲 Middag🥩 Nötkött🇮🇩 Indonesisk

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Blend the spice paste ingredients in a food processor until fine.
  2. 2
    Heat oil in a stew pot over medium-high heat. Add the spice paste, cinnamon stick, cloves, star anise, and cardamom. Stir-fry until aromatic, about 2-3 minutes.
  3. 3
    Add the beef and pounded lemongrass. Stir for 1 minute.
  4. 4
    Pour in the coconut cream, tamarind juice, and water. Simmer on medium heat, stirring frequently, until the meat is almost cooked, about 45 minutes.
  5. 5
    Add the kaffir lime leaves, toasted coconut, and sugar. Stir well to combine.
  6. 6
    Lower heat to low, cover, and simmer for 1 to 1.5 hours until the meat is very tender and the gravy has reduced and thickened.
  7. 7
    Taste and adjust seasoning with salt and sugar as needed. Serve immediately with steamed rice.