Indonesian Slow-Braised Beef Rendang Grain Bowl
A comforting Indonesian grain bowl featuring tender slow-braised beef rendang served over steamed jasmine rice with seasonal sautéed greens and fresh cucumber slices, showcasing rich traditional flavors and an approachable cooking method.
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Overview
This Indonesian Slow-Braised Beef Rendang Grain Bowl combines melt-in-your-mouth spiced beef with fragrant jasmine rice and fresh sautéed seasonal greens. The slow braising method allows the beef to absorb rich coconut and aromatic spices, creating a deeply flavorful dish that is both comforting and exotic.
Why you’ll love it
This recipe blends traditional Indonesian rendang flavors with modern approachable techniques. The slow braising brings out the best in the beef, while the jasmine rice and crisp seasonal greens provide balance and freshness. It’s a hearty, satisfying meal perfect for any day of the week.
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Ingredient notes
- Beef chuck: Ideal for slow braising due to its marbling and tenderness when cooked low and slow.
- Rendang spice paste: A blend of lemongrass, galangal, garlic, ginger, chili, and spices creating authentic flavors. You can use a store-bought paste or make your own.
- Coconut milk: Adds richness and creaminess essential to rendang.
- Seasonal greens: Use spinach, kale, bok choy, or Swiss chard depending on availability for a fresh vegetable component.
- Jasmine rice: Fragrant and fluffy, perfect to soak up the rendang sauce.
- Cucumber slices: Provide a cool, crisp contrast to the rich beef.
Serving & storage
Serve the beef rendang hot over steamed jasmine rice with sautéed seasonal greens and fresh cucumber slices on the side. Leftover rendang can be stored airtight in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or coconut milk to maintain moisture.
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Chef tips
- For deeper flavor, prepare the beef rendang a day ahead and refrigerate overnight to let the flavors meld.
- Use a heavy-bottomed pot or Dutch oven to prevent burning during long braising.
- If the sauce reduces too much during cooking, add a splash of water or coconut milk to maintain a saucy texture.
- Ensure beef is cooked to at least 63°C (145°F) internal temperature for safe consumption, but longer slow cooking will make it more tender.
- Use fresh ingredients and rinse the rice well to achieve fluffy jasmine rice.
Ingredients
- 700 g (1.5 lb)beef chuck, cut into 4 cm (1.5 inch) cubes
- 200 ml (3/4 cup)coconut milk
- 3 tbsprendang spice paste
- 2 tbspvegetable oil
- 3shallots, finely sliced
- 4 clovesgarlic, minced
- 1 thumb-sized piece (about 20 g)galangal, bruised
- 2lemongrass stalks, bruised and tied in knots
- 2dried kaffir lime leaves
- 1 tbsppalm sugar or brown sugar
- 1 tbsptamari or soy sauce
- 1 tspsalt (or to taste)
- 300 g (1 1/2 cups uncooked)jasmine rice
- 200 g (7 oz)seasonal greens (e.g., spinach, bok choy or kale), washed and chopped
- 1 tbspneutral oil for sautéing greens
- 1 smallcucumber, thinly sliced
- to tastefreshly ground black pepper
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Equipment
- large heavy-bottomed pot or Dutch oven
- cutting board
- sharp knife
- wooden spoon
- medium saucepan
- frying pan
Nutrition per serving
- Calories650
- Protein38 g
- Carbs60 g
- Fat22 g
Step-by-step
Step 1
Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the shallots and garlic and sauté until fragrant and translucent, about 3 minutes.
Step 2
Stir in the rendang spice paste and cook for 2-3 minutes to release the aromas.
Step 3
Add the beef cubes to the pot and brown on all sides, stirring occasionally for about 8-10 minutes.
Step 4
Add the coconut milk, galangal, lemongrass knots, kaffir lime leaves, palm sugar, tamari, and salt. Stir well to combine.
Step 5
Bring to a gentle simmer, then reduce heat to low and cover the pot with a lid slightly ajar. Let it braise slowly for 2.5 to 3 hours, stirring occasionally, until the beef is very tender and the sauce has thickened.
Step 6
While the beef is braising, rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions using a medium saucepan.
Step 7
Heat 1 tablespoon of neutral oil in a frying pan over medium heat. Add the seasonal greens and sauté until wilted and tender, 3-4 minutes. Season with salt and freshly ground black pepper to taste.
Step 8
Remove the galangal, lemongrass, and kaffir lime leaves from the beef rendang. Taste and adjust seasoning if necessary.
Step 9
To serve, portion steamed jasmine rice into bowls. Top with generous servings of beef rendang, sautéed greens, and garnish with fresh cucumber slices.
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