Ingredients

The following ingredients have 4 Servings
  • 2 to 3 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper
  • 1 3/4 pounds skirt steak (cut into 1-inch (25 mm) chunks)
  • 2 medium onions (diced)
  • 3 garlic cloves (peeled and crushed)
  • 2 large sticks of lemongrass (cut in half crosswise and gently smashed)
  • 1 large red chile pepper (seeded and diced)
  • 1 thumb-size piece ginger root (peeled and grated)
  • One (5-oz) can tomato paste
  • 1 heaping tablespoon garam masala
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon light brown sugar or palm sugar
  • One (14-oz) can unsweetened coconut milk
  • 1 3/4 cups store-bought or homemade beef stock
  • 3 tablespoons kecap manis (or substitute soy sauce mixed with sugar to taste)
  • Juice of 1 lime
  • Fresh cilantro (for serving)
  • Boiled rice (for serving)

Instruction

  • In a large Dutch oven with a tight-fitting lid over medium-high heat, warm 2 tablespoons oil. In a large bowl or resealable plastic bag, combine the flour, salt and pepper, seal, and shake. Add the beef and toss to evenly coat the beef. Working in batches, add the beef to the hot oil without crowding the pan and sear until browned on all sides, 5 to 6 minutes. Transfer the meat to a bowl.
  • Add the onions, garlic, lemongrass, chile, ginger, and additional oil, if needed, to the Dutch oven and cook, stirring frequently, until golden, about 5 minutes.
  • If making the beef rendang in the oven, preheat the oven to 300°F (150°C). Stir the tomato paste, spices, and sugar into the Dutch oven. Then add the coconut milk and 1 3/4 cups stock. Bring to a gentle simmer and then return the beef to the Dutch oven. Cover and slide it in the oven, stirring once, until the meat is very tender and the sauce clings to the beef, about 4 hours. If the beef is tender but the sauce hasn’t thickened to your liking, place the Dutch oven on the stove over medium heat, uncover, and simmer until the sauce reduces to the desired consistency. Season with the kecap manis and a generous squeeze of lime juice. If making the beef rendang in the slow-cooker, transfer the onion mixture to your slow cooker and then stir in the tomato paste, spices, sugar, coconut milk, and 1 cup of stock. Stir well, then add the beef. Cover with the lid and cook on the low setting for 7 hours. Pull the lid slightly ajar and cook on the high setting for a further 30 minutes. Transfer everything to a large skillet set over medium heat and reduce the sauce until it clings to the beef. Season with the kecap manis and a good squeeze of lime juice.
  • Remove the lemon grass stalks before garnishing with fresh cilantro. Serve with a side of rice.