Rendang-Style Braised Beef – Easy Indonesian Classic

Video Description

An easier, one-pot take on Indonesian Beef Rendang: fork-tender beef cheeks slow-braised in coconut milk, lemongrass, galangal and chilies – all the deep rendang flavour with half the work. Think of it as a bridge between French slow-braising and West Sumatran spice alchemy: beef cheeks are first seared for deep Maillard notes, then simmered down in split coconut milk until the fat candies the lemongrass, galangal and ginger into a sticky, aromatic glaze. The result is fall-apart meat wrapped in a glossy sauce that begs for steamed rice, roti, or even a toasted sandwich the next day. *Ingredients (Serves 4)* For the beef braise • Beef Cheeks (or brisket, short rib, oxtail): 1 kg, cut into large chunks • High Smoke Point Neutral Oil (e.g. vegetable): ~3 tbsp • Water: to cover (~800 ml–1 L) • Salt: to taste • Lemongrass (outer layers removed, offcuts reserved): 2 stalks, lightly crushed • Ginger, Galangal Offcuts: from paste prep • Fresh Curry Leaves: 1 small handful (optional) For the pemasak (flavour paste) • Dried Chillies (seeds removed, soaked): 5–6 • Fresh Red Chillies (seeds removed): 2 • Lemongrass (tender inner part): 2 stalks, finely sliced • Ginger: 1 thumb-sized piece, chopped • Galangal: 1 thumb-sized piece, chopped • Shallots: 4–5, peeled and chopped • Garlic: 5–6 cloves, peeled • Salt: to taste For the caramelisation & finish • Full-fat Coconut Milk: 400 ml • Reserved Beef Braising Liquid: as needed for deglazing • Additional Coconut Milk (optional): 100–200 ml, for final adjustment *Method* 1. Heat a generous layer of oil in a heavy pan over high heat. Sear the beef cheeks on all sides until deeply browned, working in batches if needed. This initiates the Maillard reaction, building rich base flavour. Set aside. 2. In the same pot, add the lemongrass offcuts, ginger/galangal trimmings, and curry leaves. Return the seared beef to the pot. Cover with water, season lightly with salt, bring to a boil, then reduce to a gentle simmer. Cover and cook for about 2 hours, until the beef is tender. 3. While the beef is braising, use a mortar and pestle or food processor to pound the paste ingredients in order: 1. dried chillies, 2. lemongrass, 3. ginger and galangal, 4. shallots and garlic, 5. fresh chillies. Pound into a fine, even paste. Set aside. 4. In a wide sauté pan, add the 400 ml coconut milk and bring to a gentle simmer. Whisk occasionally until the coconut milk splits — the fat separates from the solids and moisture evaporates. This may take 10–15 minutes; be patient. 5. Add the flavour paste into the split coconut milk and begin slow caramelisation. Cook over medium heat, stirring frequently. Use the reserved beef braising liquid to deglaze and prevent burning. Repeat this process — caramelise, catch, deglaze — until the paste becomes deep brown and glossy (about 20–30 minutes). 6. Gently fold the braised beef into the finished paste, being careful not to break the fibres. Simmer everything together on low heat until well coated and thickened — no liquid should pool. Adjust seasoning. Optionally, add a splash of extra coconut milk for richness or looseness. 7. Serve the braised beef with steamed rice, roti, or simply on its own. It’s not a rendang, but a deep homage to its extraordinary flavours — with a tender braised texture and a fraction of the fuss. Notes • The dark brown colour and thick texture come from patient caramelisation — don’t rush it. • This paste can be made in bulk and used to dress noodles, grilled meats, or even spooned over eggs. • *Do not use a non-stick pan for this recipe* as it inhibits fond creation. 0:00 - What Makes “Rendang-Style” Beef Cheeks 1:16 - Hard Sear – Locking in Maillard Flavour 2:10 - Pemasak Paste – Lemongrass, Galangal & Chili 4:50 - Low & Slow Braise 5:48 - Split Coconut Fat – Caramelisation Tips 6:41 - Reducing Sauce to True Rendang Consistency 10:31 - Plating & Serving Ideas ____ *Follow us on Instagram:* https://www.instagram.com/w2kitchn/ #W2Kitchen #rendang #beefrendang