Sumatran Braised Beef with Coconut Rice

Rich and intensely flavored beef slow-braised in a complex coconut milk and spice paste until fork-tender. Paired with aromatic coconut rice and simply steamed green beans for a balanced meal.

• Prep: 25 min
• Cook: 3 hr
• Total: 3 hr 25 min
• Servings: 6
• Cuisine: Indonesian
• Difficulty: Easy

Dietary

• Gluten-Free
• Nut-Free
• Dairy-Free
• High-Protein
• Soy-Free

Tags

• slow cooker
• roast
• savory
• spicy
• rich
• comfort food

Ingredients

• 2.5 pound beef chuck roast (cut into 2-inch cubes)
• 2 tablespoon vegetable oil
• 1 yellow onion (medium, roughly chopped)
• 6 clove garlic
• 2 fresh gingers (2-inch piece, peeled and sliced)
• 2 lemongrasses (stalks, tough outer layers removed, thinly sliced white part only)
• 4 red chilies (deseeded for less heat, or to taste)
• 1 tablespoon ground turmeric
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon white pepper
• 1.5 cup water
• 3 can full-fat coconut milk (13.5 ounce cans and 13.5 ounce can)
• 4 kaffir lime leaves
• 2 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1.5 teaspoon salt
• 2 cup jasmine rice (uncooked)
• 1 pound fresh green beans (trimmed)

Instructions

1. Pat beef chuck roast dry with paper towels. Season lightly with salt and pepper.
2. In a blender or food processor, combine the roughly chopped yellow onion, 6 cloves garlic, 2-inch piece fresh ginger, 2 stalks sliced lemongrass, 4 red chilies, 1 tablespoon ground turmeric, 1 tablespoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon white pepper, and 1/2 cup water. Blend until a smooth paste forms, scraping down the sides as needed.
3. Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove beef and set aside.
4. Reduce heat to medium. Add the spice paste to the pot and sauté for 5-7 minutes, stirring frequently, until fragrant and slightly darkened. This step is crucial for developing flavor.
5. Return the browned beef to the pot. Add 2 cans full-fat coconut milk, 4 kaffir lime leaves, 2 tablespoons brown sugar, 1 tablespoon fish sauce, and 1 teaspoon salt. Stir well. Bring to a simmer, then reduce heat to low, cover, and cook for 2.5-3 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
6. While the rendang cooks, prepare the coconut rice. In a medium saucepan, combine 2 cups uncooked jasmine rice, 1 can full-fat coconut milk, 1 cup water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and rice is tender. Let it sit, covered, for 5 minutes off the heat before fluffing with a fork.
7. Steam the 1 pound fresh green beans until tender-crisp, about 5-7 minutes. You can steam them in a pot with a steamer basket over boiling water or in the microwave with a splash of water.
8. Remove the kaffir lime leaves from the rendang before serving. Serve the Sumatran Braised Beef Rendang hot with the fragrant coconut rice and steamed green beans.

Notes

Rendang flavors deepen overnight, making it an excellent meal prep dish. For an even more intense flavor, cook until most of the liquid has evaporated and the beef starts to brown in the residual oil (this is often called 'dry rendang').

Nutrition (per serving)

• Calories: 920
• Protein: 58 g
• Carbohydrates: 65 g
• Fat: 50 g
• Fiber: 7.5 g
• Sodium: 980 mg
• Saturated Fat: 30 g
• Sugar: 12 g
• Cholesterol: 120 mg