Savoury Indonesian Beef Rendang with Coconut Rice

Ingredients

• •1 kg beef chuck, cut into 1-inch cubes
• •400 ml coconut milk
• •2 tablespoons vegetable oil
• •2 tablespoons rendang spice paste
• •1 onion, finely chopped
• •4 cloves garlic, minced
• •1 thumb-sized piece ginger, minced
• •2 kaffir lime leaves
• •1 tablespoon tamarind paste
• •1 tablespoon palm sugar
• •1 teaspoon salt
• •2 cups jasmine rice
• •1 cup coconut milk (for rice)

Instructions

1. 1

   Heat the vegetable oil in a large pot over medium heat.

2. 2

   Add the chopped onion, garlic, and ginger, sautéing until fragrant and the onion is translucent.

3. 3

   Stir in the rendang spice paste and cook for another minute until well combined.

4. 4

   Add the beef cubes, coconut milk, kaffir lime leaves, tamarind paste, palm sugar, and salt. Bring to a simmer.

5. 5

   Cover the pot and reduce the heat to low. Cook for about 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce is thickened.

6. 6

   While the beef cooks, rinse the jasmine rice until the water runs clear. Combine the rice and coconut milk with 2 cups of water in a separate pot, bringing to a boil.

7. 7

   Reduce the heat, cover, and simmer for 15-20 minutes until the rice is cooked through and fluffy.