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Rendang (Dry Beef Curry)

Rendang (Dry Beef Curry recipe image
This rich Indonesian dry curry features tender beef slowly simmered in a robust blend of coconut milk, tamarind, and aromatic spices. The result is a deeply flavorful, complex dish with a thick, almost dry sauce that clings to the meat. Key ingredients like ginger, garlic, coriander, and cinnamon create a warm, savory profile balanced by the tang of tamarind. It is an excellent choice for special occasions or hearty weeknight dinners when you have time to let the flavors develop. Serve over steamed rice for a satisfying, comforting meal.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 3
Calories: 1012.4
Description
This rich Indonesian dry curry features tender beef slowly simmered in a robust blend of coconut milk, tamarind, and aromatic spices. The result is a deeply flavorful, complex dish with a thick, almost dry sauce that clings to the meat. Key ingredients like ginger, garlic, coriander, and cinnamon create a warm, savory profile balanced by the tang of tamarind. It is an excellent choice for special occasions or hearty weeknight dinners when you have time to let the flavors develop. Serve over steamed rice for a satisfying, comforting meal.
Directions
  1. 1
    Prepare tamarind liquid by combining 1/3 cup hot water with 2 1/2 tablespoons packaged tamarind pulp or a 4-5 inch tamarind pod (shell and strings removed) in a bowl.
  2. 2
    Let the tamarind stand for 30 minutes, then knead the pulp to extract the liquid from the seeds and discard the seeds.
  3. 3
    Mix the extracted pulp with 1/2 cup hot water to create the tamarind liquid and set aside.
  4. 4
    Heat oil in a wok or 5-quart kettle over medium-high heat.
  5. 5
    Add beef pieces a few at a time and cook until browned on all sides.
  6. 6
    Remove beef from the wok and set aside.
  7. 7
    Add chopped onion to the wok and cook until soft.
  8. 8
    Add minced garlic, chopped ginger, ground coriander, cinnamon stick, ground cumin, chili paste, pepper, ground cloves, and anchovy paste.
  9. 9
    Cook, stirring frequently, until seasonings are well combined and fragrant.
  10. 10
    Return the browned beef to the kettle and stir to coat with the spice mixture.
  11. 11
    Stir in the prepared tamarind liquid and coconut milk.
  12. 12
    Bring the mixture to a boil, then cover, reduce heat to medium-low, and simmer.
  13. 13
    Simmer, stirring occasionally, for 1 1/2 to 2 hours, or until the meat is very tender and the sauce is very thick and almost dry.
  14. 14
    Remove from heat and discard the cinnamon stick.
  15. 15
    Spoon off and discard any excess fat from the sauce.
  16. 16
    Serve warm with cooked rice.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 1012.4kcal
% Daily Value *
Total Fat 74.4g115%
Saturated Fat 41.9g210%
Cholesterol 177.1mg60%
Sodium 221.3mg10%
Total Carbohydrate 27.7g10%
Dietary Fiber 15.8g64%
Sugars 5.3g
Protein 64.4g129%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/rendang-dry-beef-curry/