Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands, knife, and cutting board thoroughly after handling raw beef to prevent bacterial cross-contamination.
Cut 1100g of beef chuck roast into uniform 2-inch cubes so that all pieces cook at an even rate.
Watch out
Keep beef cubes uniform in size, otherwise smaller pieces will overcook and dry out before larger pieces become tender.
In a food processor bowl, add 5 sliced shallots, 5 garlic cloves, 15g sliced ginger, 15g sliced galangal, 3 chopped fresh chilis, 1.5 tsp kosher salt, 1 tbsp chili flakes, 2 tsp ground coriander, 1 tsp ground turmeric, 0.5 tsp ground cardamom, and 0.25 tsp ground nutmeg. Blend into a finely ground, smooth spice paste slurry.
Watch out
Stop and scrape down the sides of the food processor bowl with a spatula midway through blending, otherwise unground aromatic chunks will remain in the sauce.
Watch out for hot oil splatters when adding wet spice paste to the pan.
Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add the prepared spice paste and cook stirring constantly for 7 to 8 minutes, until most of the moisture evaporates, the paste dries out, and turns fragrant and lightly browned.
local_fire_departmentmedium heat for 7-8 minutesWatch out
Stir the paste constantly while cooking over medium heat, otherwise the raw spices will scorch on the skillet bottom and turn bitter.
Add the unbrowned beef cubes (1100g) into the skillet with the cooked spice paste. Pour in 400ml full-fat coconut milk, 1 tsp tamarind paste, and 1 tbsp brown sugar. Stir well to coat the beef, then rinse the coconut milk can with 350ml water and add into the skillet. Bring the curry mixture to a gentle boil over medium-high heat.
local_fire_departmentmedium-high heat until boilingWatch out
Use full-fat canned coconut milk only, otherwise low-fat light coconut milk will fail to render the oil needed to fry and dry-caramelize the rendang.
Trim the bottom 6 to 7 inches of 1 lemongrass stalk. Firmly crush and bruise the stalk along its length with the back of a chef's knife, then cut it into 3 to 4 large segments.
Watch out
Thoroughly bruise the lemongrass with the back of your knife, otherwise the rigid fibres will fail to release their essential oils into the curry.
Submerge the bruised lemongrass pieces into the simmering curry. Cook uncovered over medium heat for approximately 4 hours, stirring occasionally at first, and stirring continuously near the end as liquid evaporates completely and the curry coats the fork-tender beef in a dark mahogany caramelized dry spice layer.
local_fire_departmentmedium heat for 4 hoursWatch out
Stir much more frequently during the final hour as sauce reduces and thickens, otherwise the concentrated sugar and spices will scorch and catch fire to the pan bottom.
Use pot holders or oven mitts when moving the hot skillet off the stove.
Transfer the cooked beef rendang into a shallow baking or serving dish. For best flavour development, allow it to cool completely, cover, and refrigerate overnight before reheating and serving the next day.
Watch out
Allow the rendang to cool completely before covering and refrigerating, otherwise trapped hot steam will condense into moisture and dilute the dry curry seasoning.
Spoon warm beef rendang onto a bed of 4 cups steamed white rice. Garnish with 2 tbsp chopped fresh cilantro and 1 lime wedge on the side.
Watch out
Squeeze the fresh lime right before eating, otherwise acid applied too early to hot beef will dull its aromatic spice notes.
Authentic Kashmiri Mutton Rogan Josh
Easy Homemade Beef Birria and Quesabirria Tacos
Classic Moroccan Chicken Tagine with Preserved Lemons & Olives
Rich Japanese Beef and Mushroom Curry Rice
Authentic Yanbian Korean Cold Noodles (Mul-Naengmyeon)
Mumbai Street Style Pav Bhaji