Indonesian beef rendang is like an absolute explosion of tropical flavor with tender, melt-in-your-mouth beef. To create an authentic beef rendang, it’s important to include the full flavor profile of herbs and spices. I’ve included the easier to locate alternatives for most of us that may not have access to a specialty Asian grocery store. However, if you do have one in your area, take advantage and look for the authentic ingredients. You’ll be happy that you did!

Also Read: Traditional German Sauerbraten Recipe With Grass Fed Beef

Beef Rendang Is Even Better The Next Day

But rest assured, your rendang will turn out fantastic with the more easily accessible ingredients, too. Make the day before for an even more delicious experience after the flavors have had a chance to combine overnight. Or at least save some for the next day, since chances are you’ll probably want to have some as soon as it’s ready - the incredible smells are hard to resist.

Beef Raised In A Valley Of The Sangre De Cristo Mountains

Our grass-fed & finished beef is raised essentially wild on a beautiful 20,000 acre ranch here in New Mexico. The cows roam freely as far as the eye can see with extremely minimal handling. For those familiar with New Mexico, it might sound surprising that there’s so much lush green grass for them to graze on. These fields are naturally irrigated by a sparkling river flowing with ice-melt from the Sangre de Cristo mountains. We started stocking beef due to popular demand from customers who wanted to eat this meat with the knowledge that it’s impeccably sourced.

Carefully Sourced From The Ranch To Your Door

Our cattle enjoy the shade of large trees, blue sunny skies and direct access to this river. People tell us all the time that they stopped eating beef because it was too difficult to find a truly reliable source. We felt the same way, until we began sourcing from this farm. We started stocking beef due to popular demand from customers who wanted to eat this meat with the knowledge that it’s impeccably sourced.

Also Read: Egyptian Lahma Bil Basal (Beef With Rich Onion Sauce)

We work exclusively with masterful local butchers. Our beef is cut by Amish butchers who have been practicing their craft for generations. Five people work on one animal at a time and the utmost care and precision is put into each cut of meat. Everything is pressure sealed immediately after butchering and flash frozen at the peak of freshness. Every order is hand packed at our warehouse in Santa Fe and shipped in reusable coolers with dry ice, straight to your door.

Ingredients:

• 1 ½ pounds grass fed beef stew meat
• 5 tablespoons bison tallow
• 1 stick of cinnamon
• 3 whole cloves
• 3 whole cardamom pods
• 3 whole star anise
• 1 stalk of lemongrass, cut into 4 inch pieces and pounded to release the flavors
• 1 cup coconut milk or cream from the can
• 1 cup water
• 2 teaspoons lime juice (substitute tamarind paste if possible)
• 1 tablespoon + 2 teaspoons coconut sugar
• Zest of one lime (or, if you can obtain them, use 6 kaffir lime leaves sliced very thin)
• 6 tablespoons shredded coconut, toasted
• Sea salt to taste

To make the spice paste:

• 5 shallots
• 2 inches fresh ginger (if you’re able to find galangal, use that for 1 of the inches)
• 3 stalks lemongrass (the white part only)
• 5 cloves garlic
• 10-12 dried Thai chilies, soaked in warm water and seeds removed

Also Read: Peruvian Lomo Saltado With Grass Fed Beef (Stir Fry Recipe)

Instructions:

1. Chop the ingredients for the spice paste. Put it all in a food processor together and blend until smooth. Set aside.
2. Add the shredded coconut to a dry cast iron skillet over low heat. Stir until toasted. Set aside.
3. In a large pot, heat the bison tallow. Add the stew meat to the skillet along with the lemongrass. Stir for about a minute. Add in the spice paste, cinnamon stick, cloves, star anise and cardamom. Stir fry until fragrant. Add in the coconut milk or cream, lime juice, and cup of water. Simmer over medium heat, stirring often until the stew meat is almost cooked, but not quite. Add in the lime zest or sliced lime leaves, freshly toasted coconut, coconut sugar and combine thoroughly with the stew meat.
4. Reduce the heat to low. Cover the skillet and simmer on low heat for 1 ½ hours, or until the meat is very tender. There should be little to no liquid left at this point. Season with sea salt and coconut sugar to taste.
5. Serve immediately over steamed jasmine rice. Tastes even better the next day after the flavors have melded overnight.