Ingredients
Rendang Paste
- 4 shallots
- 5 garlic cloves
- 2-inch fresh ginger
- 2-inch fresh galangal
- 4 Fresno red chiles
- 4 Thai chiles optional
- ¼ cup water
- ½ teaspoon salt
Beef
- 1 lb beef shank, cut into large chunks
- 2 tbs vegetable oil
- Salt and black pepper to taste
- 800 ml coconut milk
- 2 stalks lemongrass bruised
- 5 kaffir lime leaves
- 5 Indonesian bay leaves
- 1 teaspoon ground turmeric
- 2 tbs ground nutmeg
Curly Baked Fries
- 1 lb Idaho potatoes
- 2 tbs olive oil
- Salt and black pepper to taste
Burger
- Hawaiian sweet rolls or dinner rolls
- Shredded lettuce
Instructions
Make the Rendang Paste
- Combine the shallots, garlic, ginger, galangal, Fresno chiles, Thai chiles (if using), water, and salt in a food processor. Blend until smooth.
Brown the Beef
- Season with salt and pepper.
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef for 2 to 3 minutes on each side until lightly browned. Transfer to a plate.
Cook the Rendang
- In the same pot, cook the rendang paste for 3 to 5 minutes until fragrant.
- Return the beef to the pot and stir in the turmeric and nutmeg. Add the bruised lemongrass, kaffir lime leaves, and bay leaves
- Pour in the coconut milk and bring to a gentle simmer. Continue cooking until the coconut milk begins to separate and release its natural oil
- Reduce the heat to low, cover, and cook for 3 to 4 hours, stirring occasionally, until the beef is fork-tender and the sauce has reduced to a thick, rich consistency.
- Shred or roughly chop the beef before assembling the burgers.
Make the Curly Baked Fries
- Preheat the oven to 450°F (230°C)
- Using a spiralizer, cut the potatoes into curly fries. Boil for 3 to 4 minutes, then drain well and pat dry
- Toss with olive oil, salt, and pepper
- Spread onto a baking sheet in a single layer and bake for 15 to 25 minutes, flipping halfway through, until crispy and golden brown
Toast the Buns
- Toast the cut sides of the Hawaiian rolls or dinner rolls on a grill, grill pan, or skillet until lightly golden
Assemble
- Spread shredded lettuce onto the bottom half of each bun
- Top with a generous portion of beef rendang, followed by crispy curly fries. Spoon a little extra rendang sauce over the fries and finish with the top bun
Notes
Shortcut: Don't have time to make rendang from scratch? Use one package of your favorite store-bought rendang paste instead of making the homemade paste. Simply brown the beef, sauté the prepared rendang paste according to the package directions, then continue cooking with the coconut milk, lemongrass, kaffir lime leaves, and bay leaves until the beef is tender. It is a great time-saving option that still delivers rich, authentic rendang flavor.
Make Ahead: Beef rendang tastes even better the next day, making it a perfect make-ahead filling for burgers, rice bowls, or loaded fries.
Storage: Store leftover rendang in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave before serving.