Rendang Sapi Hijau Green Beef Stew
A bold Sumatran-style green rendang featuring beef slow-cooked in a vibrant herb paste of green chilies, lemongrass, and herbs until fork-tender and deeply flavored. Plan ahead: the stew needs 2 to 3 hours of active simmering.
Ingredients
- 2 lbs beef chuck roast, cut into 2-in cubes
- 6 green serrano or Anaheim chilies, roughly chopped
- 8 shallots, roughly chopped
- 6 cloves garlic cloves, roughly chopped
- 2 stalks lemongrass stalks, bruised, sliced
- 2-in piece fresh galangal or ginger, peeled, sliced
- 2-in piece fresh ginger, peeled, sliced
- 6 leaves kaffir lime leaves (or lime zest)
- 2 cans full-fat coconut milk
- 3 tbsp vegetable oil
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tsp salt
- 2 tsp palm sugar or brown sugar
Instructions
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1
Blend 6 roughly chopped green serrano or Anaheim chilies, 8 roughly chopped shallots, 6 cloves roughly chopped garlic cloves, 2-in piece peeled, sliced fresh galangal or ginger, 2-in piece peeled, sliced fresh ginger, and 2 stalks bruised, sliced lemongrass stalks in a blender with a splash of water until a smooth green paste forms.
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2
Heat 3 tbsp vegetable oil in a large heavy pot or Dutch oven over medium heat. Add the green paste and cook, stirring constantly, for 6-8 minutes until fragrant and the raw smell cooks off.
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3
Add 2 tsp ground coriander, 1 tsp ground cumin, and 1/2 tsp ground turmeric to the pot and stir for 1 minute.
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4
Add 2 lbs cut into 2-in cubes beef chuck roast and stir to coat thoroughly in the paste. Cook for 3-4 minutes, turning to brown slightly on all sides.
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5
Add 2 cans full-fat coconut milk, 6 leaves kaffir lime leaves (or lime zest), 2 tsp palm sugar or brown sugar, and 1 tsp salt. Bring to a boil, then reduce to a vigorous simmer. Cook uncovered for 1.5 to 2 hours, stirring every 15 minutes, until the beef is very tender and the sauce has reduced and thickened substantially. Confirm beef is cooked through to an internal temperature of at least 195 degrees F (90 degrees C) for maximum tenderness.
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6
Continue cooking, stirring more frequently, until the oil separates from the sauce and the mixture turns dark and nearly dry if desired. Taste and adjust salt. Serve over steamed rice.