Beef Rendang
Indonesian beef rendang — chuck roast slow-braised in a rich coconut and spice-paste sauce, then reduced until deep brown.
🍳 Cook: 90 min
Nutrition
per per serving602
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 2.5 pounds | 1.1 kg | chuck roast steak, cut into 1.5 inch thick (823g) |
| 1 tablespoon | 15 ml | olive oil |
| 1 | cinnamon stick | |
| 2 | star anise | |
| 4 | cloves | |
| 4 | green cardamom | |
| 0.75 cup | 180 ml | unsalted chicken stock |
| 1 cup | 240 ml | thick coconut cream |
| 1 tablespoon | 15 ml | regular soy sauce |
| 1 tablespoon | 15 ml | fish sauce |
| 2 tablespoons | 30 ml | tamarind puree or paste |
| 1 tablespoon | 15 ml | brown sugar or palm sugar |
| 2 tablespoons | 30 ml | coconut oil |
| 2 stalks | lemongrass (white part only), sliced | |
| 8 | dried red chilies (adjust to type) | |
| 1 teaspoon | 5 ml | ground turmeric |
| 6 | cloves garlic | |
| 3 | large shallots, roughly chopped | |
| 2 tablespoons | 30 ml | ginger, chopped |
| 2 tablespoons | 30 ml | galangal, chopped (or extra 5g ginger) |
| 0.33 cup | 79 ml | toasted coconut (garnish) |
| 6 | kaffir lime leaves, shredded (garnish) |
Instructions
Cuisine: Asian, Indonesian. Total: 1 hour 30 minutes. Servings: 6. Calories: 602 kcal. Author: Amy + Jacky.
Tools: Instant Pot Pressure Cooker, Food Processor, Fine Mesh Strainer, Splatter Guard.
- Toast Coconut Flakes: Add ⅓ cup (45g) coconut flakes in Instant Pot without oil. Heat up Instant Pot using "Sauté More" function. Stir occasionally, and toast the coconut flakes until deep golden brown color (~7–8 mins). Remove and set aside.
- Brown Chuck Roast Steak: Wait until Instant Pot says "HOT" again. Then pat dry the chuck roast steaks. Season one side generously with salt and black pepper. Drizzle the inner pot with 1 tbsp olive oil, coating the whole bottom. Carefully place the seasoned side of chuck steaks in Instant Pot. Generously season the other side with salt and black pepper. Brown one side for 7 minutes before flipping to brown the other side for another 7 minutes. Remove and set aside in a large container.
- Make Rendang Paste: While the chuck roast steaks are browning, add sliced lemongrass, 6–10 (8.8g) dried red chilies, 6 (27g) cloves garlic, 3 (120g) roughly chopped shallots, 2 tbsp (25g) chopped ginger, and 2 tbsp (25g) chopped galangal in a food processor. Process until you have a smooth spice paste. Remove and set aside in a mixing bowl. Add 1 tsp (2.8g) ground turmeric to the paste, then mix well.
- Saute Rendang Paste: Once done browning, add 2 tbsp (30ml) coconut oil, rendang paste, 1 (4.5g) cinnamon stick, 2 star anise, 4 cloves, and 4 green cardamoms in Instant Pot. Saute until fragrant (~3–4 mins).
- Deglaze Instant Pot: Pour in ¾ cup (188ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
- Pressure Cook Beef Rendang: Turn off Instant Pot. Cut the browned chuck roast steaks into 1.5 inch thick cubes. Add 1 tbsp (15ml) soy sauce, 1 tbsp (15ml) fish sauce, 1 tbsp (13g) brown sugar, and 2 tbsp (30ml) tamarind paste; give it a quick mix. Place chuck roast cubes in the cooking liquid (partially soaked; don't forget the meat juice). Layer 1 cup (250ml) thick coconut cream on top — don't mix. Close lid, turn Venting Knob to Sealing. Pressure Cook at High Pressure for 32 minutes, then 10 minutes Natural Release. Remove the lid.
- Reduce & Thicken: The rendang will look liquidy. Bring the sauce to a simmer with "Saute More". Remove & strain 2 cups (500ml) of the sauce, then add the strained solids (not liquid) back in. Let the sauce reduce for roughly 7–8 minutes, stirring occasionally and being careful of splatter. When it reaches the thickness & color in the photo, add toasted coconut and shredded kaffir lime leaves. Taste and adjust seasoning with more salt (~3–4 large pinches). Stir frequently until the sauce is not runny and has turned deep brown. Pro Tip: When beef rendang starts sticking to the stainless steel inner pot, turn off the heat.
- Serve: The Amazing Instant Pot Beef Rendang is ready to be served. Enjoy!