Timorese Beef Rendang-Style
A rich and aromatic slow-cooked beef dish, inspired by the Indonesian Rendang but adapted with Timorese ingredients and flavors. Tender chunks of beef are simmered in a complex blend of coconut milk, lemongrass, galangal, turmeric, and chilies until the liquid evaporates and the meat is deeply caramelized and infused with spices. This dish is a testament to the fusion of culinary influences in Timor-Leste.
🧂 Ingredients
- 1.5 kg Beef chuck roast or similar stewing cut
- 800 ml Thick coconut milk
- 200 ml Thin coconut milk or water
- 3 Lemongrass stalks
- 2-inch piece Galangal, sliced
- 1-inch piece Turmeric, fresh, sliced
- 5 Red chilies, dried or fresh
- 10 medium Shallots
- 8 Garlic cloves
- 5 Candlenuts or macadamia nuts
- 1 tbsp Coriander seeds, toasted
- 1 tsp Cumin seeds, toasted
- 2 Star anise
- 4 Cloves
- 3 Cardamom pods
- 4 Kaffir lime leaves
- 2 Turmeric leaves (optional)
- to taste Salt
- 1 tbsp Palm sugar or brown sugar
- 3 tbsp Vegetable oil
👨🍳 Instructions
- 1
Cut the beef into 1.5-inch cubes. Pat them dry with paper towels.
💡 Tip: Drying the beef helps it to brown better. - 2
Prepare the spice paste: Bruise the lemongrass stalks. In a blender or food processor, combine the bruised lemongrass, sliced galangal, sliced turmeric, chilies, shallots, garlic, candlenuts, toasted coriander seeds, and toasted cumin seeds. Add a little water or oil to help blend into a smooth paste.
💡 Tip: Soaking dried chilies in warm water for 15 minutes can make them easier to blend. - 3
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the spice paste and sauté until fragrant, about 5-7 minutes. Add the star anise, cloves, and cardamom pods, and sauté for another minute.
💡 Tip: Ensure the spice paste is cooked thoroughly to release its full flavor. - 4
Add the beef cubes to the pot and stir to coat them with the spice paste. Brown the beef on all sides, about 5-7 minutes.
💡 Tip: Browning the beef in batches can help achieve a better sear. - 5
Pour in the thick coconut milk and thin coconut milk (or water). Add the kaffir lime leaves and turmeric leaves (if using). Bring to a boil, then reduce the heat to low, cover, and simmer.
💡 Tip: Stir occasionally to prevent sticking. - 6
Simmer for 2.5 to 3 hours, stirring occasionally, until the beef is very tender and the sauce has started to thicken. The liquid should be reducing significantly.
💡 Tip: The longer it simmers, the more tender the beef will become. - 7
Once the sauce has thickened considerably, remove the lid and continue to cook on low heat, stirring more frequently, for another 30-60 minutes, or until the sauce has almost completely evaporated and the beef is dark brown and caramelized. Add salt and palm sugar to taste.
💡 Tip: This stage requires constant stirring to prevent burning. - 8
Serve hot, typically with steamed rice.
💡 Pro Tips
- ✓The key to a good Rendang-style dish is the slow cooking process, allowing the flavors to meld and the beef to become incredibly tender.
- ✓Adjust the chili levels according to your preference for heat.
- ✓If candlenuts are unavailable, macadamia nuts can be used as a substitute for their creamy texture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a spicier version, add more fresh or dried chilies to the spice paste.
- Some variations include adding a tablespoon of tamarind paste for a slight tanginess.
- A small amount of shrimp paste can be added to the spice paste for an umami boost.