Beef Rendang

Beef Rendang
4.5 (2 ratings)
This Indonesian recipe, known as rendang, is from Angin Mamiri Restaurant in Chicago. It's delicious served with sticky white rice. Look for salam leaf and galangal, a ginger-like rhizome, in Southeast Asian grocery stores. For a milder result, use fewer chilies or use paprika instead. —Colleen Sen, Chicago TribuneThis recipe was originally published in the Chicago Tribune.
Prep Time
30
minutes
Cook Time
2.5
hours
Servings
4
Beef Rendang recipe - The Daily Meal
Total time: 3 hours
Ingredients
  • 2 cans (14 1/2 ounces each) unsweetened coconut milk
  • 1 pound beef chuck or brisket, cut in 2-inch cubes
  • 6 to 10 fresh red chilies, seeded (or 3 teaspoons paprika)
  • 2 thin slices galangal
  • 1 salam leaf or bay leaf
  • 1 teaspoon finely minced lemon grass
  • 1 teaspoon ground coriander
Directions
  1. Step 1: In a large saucepan, heat 2 cans (14 1/2 ounces each) unsweetened coconut milk to a boil; reduce heat to simmer. Cook to reduce, 15 minutes.
  2. Step 2: In a large bowl, mix 1 pound beef chuck or brisket (cut in 2-inch cubes) with 6 to 10 seeded fresh red chilies (or 3 teaspoons paprika), 2 thin slices galangal, 1 salam leaf or bay leaf, 1 teaspoon finely minced lemon grass and 1 teaspoon ground coriander.
  3. Step 3: Add the seasoned beef mixture to the coconut milk. Heat to a simmer; cook, stirring occasionally, until the coconut milk is quite thick and meat is tender, about 2 1/2 hours.