Sumatran-Style Beef Rendang Recipe

Name: Sumatran-Style Beef Rendang
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole nutmeg, smashed open; 4 whole cloves; 2 onions, coarsely chopped; 10 Thai chile peppers, stemmed and coarsely chopped, or to taste; 7 macadamia nuts; 4 cloves garlic, coarsely chopped; 1 (2 inch) piece ginger, peeled and thinly sliced across the grain; 1 (2 inch) piece galangal, peeled and sliced thinly across the grain; 1 (2 inch) piece turmeric root, peeled and sliced thinly across the grain; 1 tablespoon water, or as needed (optional); 2 1/2 pounds beef rump, cut into bite-size pieces; 2 1/2 cups unsweetened light coconut milk; 4 stalks lemongrass - trimmed, flattened, and tied into knots; 1 (4 inch) cinnamon stick; 8 kaffir lime leaves; 4 cardamom pods; 1 whole star anise

Servings: persons

1 whole nutmeg, smashed open
4 whole cloves
2 onions, coarsely chopped
10 Thai chile peppers, stemmed and coarsely chopped, or to taste
7 macadamia nuts
4 cloves garlic, coarsely chopped
1 (2 inch) piece ginger, peeled and thinly sliced across the grain
1 (2 inch) piece galangal, peeled and sliced thinly across the grain
1 (2 inch) piece turmeric root, peeled and sliced thinly across the grain
1 tablespoon water, or as needed (optional)
2 1/2 pounds beef rump, cut into bite-size pieces
2 1/2 cups unsweetened light coconut milk
4 stalks lemongrass - trimmed, flattened, and tied into knots
1 (4 inch) cinnamon stick
8 kaffir lime leaves
4 cardamom pods
1 whole star anise

1
Grind nutmeg and cloves into a fine powder in a blender, 2 to 3 minutes. Add onions, chile peppers, macadamia nuts, garlic, ginger, galangal, and turmeric; blend into a smooth paste, thinning slightly with water if needed.
2
Place beef in a 12-inch skillet or wok. Mix in paste and coat beef thoroughly. Add coconut milk, lemongrass knots, cinnamon, lime leaves, cardamom, and star anise to form a sauce.
3
Bring to a gentle boil over medium-high heat. Reduce heat to medium-low and simmer uncovered, stirring with a spatula every 15 minutes, until sauce has reduced and thickened, about 1 hour. Continue cooking, stirring frequently to prevent sticking and scorching, until sauce turns a dark caramel color and coats the beef, about 2 hours.
4
Remove from heat, cover, and let stand, about 30 minutes. Discard lemongrass, cinnamon stick, lime leaves, cardamom, and star anise before serving.

1153

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 whole nutmeg, smashed open, 4 whole cloves, 2 onions, coarsely chopped, 10 Thai chile peppers, stemmed and coarsely chopped, or to taste, and more.

Yes, Sumatran-Style Beef Rendang falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sumatran-Style Beef Rendang

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