Indonesian Rendang with Coconut Milk and Oat Milk Blend

Ingredients

• 500 g Beef chuck, cut into 2‑inch cubes
• 200 ml Coconut milk
• 100 ml Oat milk
• 3 tablespoons Rendang spice paste (ground coriander, cumin, fennel, turmeric, ginger, galangal, lemongrass, chilies)
• 3 Kaffir lime leaves
• 1 tablespoon Tamarind paste
• 1 teaspoon Palm sugar or brown sugar
• ½ teaspoon Salt
• 2 tablespoons Vegetable oil

Instructions

1. 1

   Heat the oil in a heavy‑bottomed pot over medium heat, add the rendang spice paste and sauté for 2‑3 minutes until fragrant.

2. 2

   Add the beef cubes, stir to coat with the spices, and brown on all sides, about 5 minutes.

3. 3

   Pour in the coconut milk, oat milk, tamarind paste, and add the kaffir lime leaves; bring to a gentle boil.

4. 4

   Reduce heat to low, cover, and simmer for 2½‑3 hours, stirring occasionally, until the meat is melt‑in‑your‑mouth tender and the sauce has thickened.

5. 5

   Stir in the palm sugar and salt, adjust seasoning, and cook uncovered for another 5 minutes to deepen the flavor.

6. 6

   Remove the lime leaves, serve the rendang hot over steamed rice or cauliflower rice.