| Prep: 30 mins | Cook: 2 hrs | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 36g | 18g | 10g |
| sugars | fibre | protein | salt |
| 4g | 2g | 26g | 1.5g |
One of the dishes that has truly captured my heart is Beef Rendang with Cassia. This traditional Indonesian dish takes me on a journey far from my Midwestern roots, yet feels so close to home with its warm, hearty flavors. Being born in the heartland of Nebraska, I’m no stranger to comfort foods that are rich in flavor and history. This recipe delivers just that.
The Ingredients that Matter
What sets this dish apart is its unique combination of ingredients. The tender beef chuck, simmered slowly in coconut milk, water, and an array of spices, absorbs every bit of flavor. The inclusion of lemongrass, galangal, and kaffir lime leaves adds an aromatic complexity that is simply irresistible. Cassia, or cinnamon sticks, brings warmth, tying all the flavors together beautifully.
This dish is surprisingly healthy, despite its rich taste. The spices used, such as turmeric, ginger, and garlic, are well known for their anti-inflammatory and antioxidant properties. Plus, the use of coconut milk rather than heavy cream makes it a lighter option without sacrificing taste.
Memories and Meals
One of the reasons I fell in love with Beef Rendang with Cassia is the way it reminds me of family gatherings. Much like a traditional beef stew, this dish benefits from slow cooking which gives it that melt-in-your-mouth quality. It’s perfect for large family dinners or church potlucks, where you know it will be appreciated by everyone gathered around the table.
The dish also plays well with others. Whether you pair it with steamed jasmine rice, a side of sautéed vegetables, or even a fresh cucumber salad, it complements a variety of dishes. It’s quite similar to dishes like Indian Beef Curry or Malaysian Beef Satay, in terms of the deep, complex flavors. If you love those, you’ll likely fall in love with this too.
Making this dish is almost meditative. The process involves creating a spice paste from the garlic, shallots, and dried red chilies, along with turmeric, coriander, and cumin. Once you have that, it’s just about layering flavors—adding the beef, pouring in the coconut milk and water, and then allowing it to simmer gently until it reaches that perfect level of tenderness.
If you’ve never tried Beef Rendang with Cassia, I highly recommend you give it a go. Whether you’re a seasoned cook or just someone who loves to eat, this dish promises a memorable culinary experience that’s both exotic and soul-warming.
Curious to delve deeper into the nutritional benefits of the spices used in this dish? Check out Healthline’s article on turmeric benefits. If you want more in-depth information about the history of Beef Rendang, visit Indonesia Travel’s guide to Rendang.
What You’ll Need
- 2 lbs beef chuck, cut into 2-inch cubes
- 1 cup coconut milk
- 1 cup water
- 2 stalks lemongrass, trimmed and smashed
- 2 inches galangal, sliced
- 2 inches ginger, sliced
- 8 cloves garlic, peeled
- 8 shallots, peeled
- 6 dried red chilies, soaked and deseeded
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp salt
- 2 tbsp sugar
- 2 cinnamon sticks (cassia)
- 5 kaffir lime leaves
- 2 tbsp tamarind paste
- 4 tbsp vegetable oil
Method
Step One
In a food processor, combine the lemongrass, galangal, ginger, garlic, shallots, and dried red chilies. Blend until you achieve a smooth paste.
Step Two
Heat the vegetable oil in a large pot over medium heat. Add the blended spice paste and sauté for about 5 minutes, until fragrant.
Step Three
Add the beef chuck cubes to the pot and cook until browned on all sides, about 10 minutes.
Step Four
Pour in the coconut milk and water. Stir to combine.
Step Five
Add the ground turmeric, ground coriander, ground cumin, salt, and sugar. Stir thoroughly to ensure the beef is well-coated with the spices.
Step Six
Add the cinnamon sticks (cassia), kaffir lime leaves, and tamarind paste to the pot. Stir to combine.
Step Seven
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer uncovered for about 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Step Eight
Once the beef rendang has reached your desired consistency, remove the pot from heat. Serve the rendang hot with steamed rice. Enjoy!
