Nitrate & Nitrite Free Indonesian Beef Rendang
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Learn more →Ingredients
4 servings
For the beef
- 2 lb beef chuck, cut into 2-inch cubes
- ½ tsp salt
- ¼ tsp black pepper
For the spice paste
- 6 dried red chilies, stems removed and soaked in hot water 10 minutes
- 4 shallots, roughly chopped
- 5 cloves garlic, roughly chopped
- 1 stalk lemongrass, white and pale-green parts only, roughly chopped
- 1 inch fresh ginger, peeled and roughly chopped
- 1 inch fresh turmeric, peeled and roughly chopped (or 1 tsp ground turmeric)
- 1 inch galangal, peeled and roughly chopped (or 1 tsp ground galangal)
Chef's tipGinger is the closest stand-in - swap 1:1; the flavor is warmer and less piney. - 1 tsp ground coriander
- ½ tsp ground cumin
For the braise
- 2 tbsp coconut oil
- 2 cans (13.5 oz each) full-fat coconut milk
- 3 kaffir lime leaves (fresh or frozen)
- 1 stalk lemongrass, bruised and tied in a knot
- 1 tbsp coconut aminos
- 1 tsp salt, plus more to taste
- 2 tbsp fresh lime juice
For serving
- 2 tbsp toasted unsweetened coconut flakes (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with 1/2 tsp salt and 1/4 tsp black pepper. Set aside.
- 2
Drain the soaked dried chilies and add them to a food processor or blender along with the shallots, garlic, chopped lemongrass stalk, ginger, turmeric, galangal, ground coriander, and ground cumin. Blend into a smooth paste, scraping down the sides as needed. If the paste is too thick to blend, add 2–3 tbsp water, one tablespoon at a time.
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