Slow-Braised Indonesian Beef Rendang with Steamed Cassava Leaves
A traditional slow-braised Indonesian beef rendang infused with rich spices, served alongside freshly steamed cassava leaves, highlighting seasonal greens and classic cooking techniques for a comforting weeknight meal.
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Overview
This Slow-Braised Indonesian Beef Rendang is a deeply flavorful dish where beef is simmered slowly in a complex blend of traditional Indonesian spices and coconut milk until tender and richly coated in a thick, aromatic sauce. It’s paired with freshly steamed cassava leaves, a seasonal green commonly used in Indonesian cuisine, creating a balanced and authentic meal.
Why you’ll love it
This recipe delivers tender, melt-in-your-mouth beef with an intense blend of spices that develop over slow cooking. The steamed cassava leaves add a fresh, slightly earthy counterbalance to the rich rendang, making it a satisfying and wholesome dinner. It's perfect for those looking to explore authentic Indonesian flavors through classic slow braising techniques.
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Ingredient notes
The key to the rich flavor is the homemade rendang spice paste that combines many aromatics such as galangal, turmeric, and lemongrass—often found in Asian markets. Use fresh cassava leaves if available; if not, substitute with spinach or kale for a similar experience. Choose a well-marbled beef chuck for tenderness during slow braising. Coconut milk adds creaminess and depth to the sauce.
Serving & storage
Serve hot with steamed jasmine rice or sticky rice to soak up the sauce. Leftovers keep well in an airtight container in the refrigerator for up to 3 days and can also be frozen for up to 2 months. Reheat gently on the stove to avoid curdling the coconut milk. Ensure cassava leaves are cooked thoroughly before serving to eliminate toxins.
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Chef tips
- Use fresh ingredients for the spice paste to maximize flavor.
- Cook cassava leaves thoroughly to remove harmful cyanogenic compounds.
- Slowly simmer the rendang to allow the beef to absorb the rich spices and become tender.
- Adjust chili quantity to your spice preference.
Ingredients
- 800 gbeef chuck, cut into 4 cm cubes
- 400 mlcoconut milk
- 3 tbspvegetable oil
- 4shallots, peeled and chopped
- 4 clovesgarlic, peeled and chopped
- 2 cm piecefresh galangal, peeled and chopped
- 2 cm piecefresh turmeric root, peeled and chopped (or 1 tsp turmeric powder)
- 2 stalkslemongrass, white part only, chopped
- 3red chilies, deseeded and chopped
- 1 tspground coriander
- 1 tspground cumin
- 2kaffir lime leaves
- 1 tbsppalm sugar or brown sugar
- 2 tbsptamarind paste
- 1 tspsalt, or to taste
- 300 gfresh cassava leaves, thoroughly washed and tough stems removed
- 1 tbspwater (for steaming)
- to tastefreshly ground black pepper
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Equipment
- large heavy-bottomed pot or Dutch oven
- food processor or mortar and pestle
- steamer or steaming basket
- knife
- cutting board
- wooden spoon
Nutrition per serving
- Calories650
- Protein50 g
- Carbs15 g
- Fat40 g
Step-by-step
Step 1
Prepare the spice paste by combining shallots, garlic, galangal, turmeric, lemongrass, and red chilies in a food processor or mortar and pestle. Blend or pound until a smooth paste forms.Step 2
Heat the vegetable oil in a large heavy pot or Dutch oven over medium heat. Add the spice paste and sauté for about 5 minutes until fragrant and oil starts to separate from the paste.Step 3
Add the beef cubes to the pot and brown on all sides, stirring frequently to coat the meat evenly with the spice mixture, about 7 minutes.Step 4
Stir in the ground coriander, ground cumin, kaffir lime leaves, palm sugar, tamarind paste, and salt. Mix well to combine all ingredients.Step 5
Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat to low and cover partially with a lid to allow evaporation. Simmer gently for 2.5 to 3 hours or until the beef is very tender and the sauce has thickened, stirring occasionally to prevent sticking.Step 6
While the beef is cooking, prepare the cassava leaves. Place cassava leaves in a steamer basket over boiling water with 1 tbsp of water at the bottom. Cover and steam until tender, about 10 minutes. Ensure they are cooked thoroughly as raw cassava leaves contain toxins.Step 7
Season the rendang with freshly ground black pepper and adjust salt to taste. Remove kaffir lime leaves before serving.Step 8
Serve the beef rendang hot alongside the steamed cassava leaves and steamed rice if desired. Enjoy immediately.
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