Indonesian Beef Rendang

Indonesian beef rendang is a deeply flavored slow-cooked dish from West Sumatra, famous for tender beef and a concentrated coconut-spice sauce.

This version simmers beef with aromatics, chiles, coconut milk, lemongrass, and lime leaves until the sauce reduces into a thick, fragrant coating.

Rendang rewards patience. Keep the heat gentle after the first simmer and stir more often near the end as the sauce thickens.

Serving Suggestions

Serve beef rendang with steamed jasmine rice, cucumber slices, fried shallots, lime wedges, or a simple vegetable stir-fry.

Recipe Notes

The flavor gets even better after resting. Make rendang a day ahead, chill it, then reheat gently with a small splash of water if needed.

Indonesian Beef Rendang

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Tender beef slowly simmered in coconut milk, chiles, lemongrass, ginger, and spices until rich and deeply savory.

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Prep Time 25 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 55 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Indonesian

Calories: 620

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Spice Paste

• 6 whole shallots roughly chopped
• 5 cloves garlic
• 2 tbsp fresh ginger chopped
• 2 tbsp galangal chopped, or use extra ginger
• 3 whole red chiles seeded for less heat
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric

Beef and Sauce

• 2 1/2 lb beef chuck cut into 2-inch pieces
• 2 tbsp vegetable oil
• 2 cups full-fat coconut milk
• 1 cup water or beef stock
• 2 stalks lemongrass bruised
• 4 whole kaffir lime leaves or 2 strips lime zest
• 2 tbsp brown sugar or palm sugar
• 1 1/2 tsp kosher salt plus more to taste
• 1/2 cup unsweetened shredded coconut toasted and finely ground
• 1 tbsp lime juice to finish

Equipment

• Blender or food processor
• Large Dutch oven
• Wooden spoon
• Chef’s knife
• Cutting board

Method

 

Make the paste:

1. Blend the shallots, garlic, ginger, galangal, chiles, coriander, cumin, turmeric, and a splash of water into a coarse paste.
2. Pat the beef dry and season it lightly with a pinch of the measured salt.

Build the rendang:

1. Heat the oil in a large Dutch oven over medium heat.
2. Add the spice paste and cook for 5 to 7 minutes, stirring often, until fragrant and slightly darkened.
3. Add the beef and stir until the pieces are coated in the paste.
4. Pour in the coconut milk and water, then add the lemongrass, lime leaves, brown sugar, and remaining salt.
5. Bring to a gentle simmer, then reduce the heat to low.

Reduce and finish:

1. Simmer uncovered for 2 to 2 1/2 hours, stirring occasionally, until the beef is very tender.
2. Stir more often during the final 30 minutes as the sauce thickens and the oil begins to separate.
3. Add the toasted coconut and continue cooking until the sauce clings thickly to the beef.
4. Remove the lemongrass and lime leaves, then stir in the lime juice.
5. Taste and adjust the salt before serving hot with rice.

Nutrition

Calories: 620kcalCarbohydrates: 13gProtein: 39gFat: 47gSaturated Fat: 27gCholesterol: 130mgSodium: 780mgFiber: 3gSugar: 5g

Notes

• Use beef chuck or another well-marbled braising cut so the meat stays tender after the long simmer.
• If the sauce thickens before the beef is tender, add a small splash of water and continue cooking.
• Rendang keeps well for 4 days in the refrigerator and freezes nicely.