An authentic Indonesian/Malaysian beef curry that melts in the mouth.
With the cold weather, I invent stew recipes and one of my favorites is “Rang” beef! Ranging beef is an Indonesian curry where the meat is slowly cooked in coconut milk with garlic, ginger, galangal, lemongrass, shallots, ice cubes, and other spices until the coconut milk is absorbed and the meat is very tender. This is a version of beef where you start with a stew of beef such as ribs or baboons cut into bite-sized pieces before they are browned and then cooked in coconut milk with cinnamon, cloves, star anise, and cardamom until they melt in the tenderness! The curry is finished with a little sour tamarind paste, sweet coconut sugar, and salt, creating a magical combination of spices, sour, sweet, and salty. Towards the end, grated lime leaves and roasted coconut flakes are added for extra flavour and aroma. Rendang needs a little time to cook, but it’s super easy to make, in fact, you can even make it in a slow cooker!
Prep Time: 10 minutes Cook Time: 2 hours Total Time: 2 hours 10 minutes Servings: 4
An easy to make authentic Indonesia/Malaysia beef curry that just melts in your mouth!
- 10 dried chilies, soaked in hot water until tender
- 5 shallots (or 1 small onion), diced
- 2 tablespoons galangal, grated
- 2 tablespoons ginger, grated
- 4 tablespoons garlic, minced or grated
- 2 tablespoons lemongrass, chopped
- 1 tablespoon oil
- 1 pound beef, cut into bite-sized cubes
- 1 cinnamon stick
- 3 cloves
- 3-star anise
- 3 cardamom pods
- 1 stalk lemongrass, pounded
- 1 (14oz) can coconut milk
- 1 teaspoon tamarind paste (or concentrate)
- 2 large kaffir lime leaves (sliced)
- 1/4 cup unsweetened coconut flakes, toasted
- 1 tablespoon palm sugar (aka coconut sugar) (or brown sugar or sugar)
- salt to taste
- Process the chilies, shallots, galangal, ginger, garlic, and lemongrass in a food processor until it forms a paste.
- Heat the oil in a large saucepan and brown the beef on all sides.
- Add the paste from step 1, along with the cinnamon, cloves, star anise, cardamom, and lemongrass, and cook until fragrant, about a minute.
- Add the coconut milk and tamarind, bring to a boil, reduce the heat and simmer until the beef is fall-apart tender, about 1-2 hours.
- Add the kaffir lime leaves, coconut, and palm sugar and cook another minute before seasoning with salt to taste.
- Remove the cinnamon stick, cloves, star anise, cardamom, and lemongrass stalk, and enjoy!
Note: Use short ribs, chuck, or other stewing beef.
Note: Use about 3 stalks of lemongrass, the white tender part only.
Slow Cooker: Optionally implement steps 1-3 before throwing everything into the slow cooker and cooking on low for 8-10 hours or on high for 2-4 hours.
Calories 509, Fat 34g (Saturated 24g, Trans 0.3g), Cholesterol 71mg, Sodium 118mg, Carbs 27g (Fiber 4g, Sugars 9g), Protein 30g